Drop Scones

2/3 cup evaporated cane juice (sugar)
2 1/2 cups flour
2 1/2 t baking powder
1/2 t baking soda
1/4 t sea salt
1/2 cup cold butter, cut into pieces
1/2 cup sour cream
1/4 cup buttermilk
2 eggs
1 T vanilla

Flavorings of your choice:  1 T anise seed, 1 T caraway seed, 1 T grated orange or lemon peel.  Amounts are flexible and the possibilities are endless.

Additions of your choice:  1/2 cup raisins or other chopped and dried fruit, 1/2 cup mini chocolate chips, 1/2 cup finely chopped nuts.  Again, the amounts are flexible and the  possibilities are endless!

Preheat oven to 375 degrees.  Mix the sugar, flour, baking powder, baking soda, and salt.  Cut in the cold butter until it is fine crumbs.  (I use my mini food processor and part of the dry mixture to process the butter into the fine "crumbs."  Fast and easy!)

In a small bowl mix the sour cream, buttermilk, eggs, and vanilla with a whisk.  Add to flour mixture and stir until a soft dough forms.  Gentle stir in your choice of flavoring and additions.  (I use a little more buttermilk if the dough seems too stiff.)

Drop by 1/4 cupfuls at least 2 inches apart onto a baking sheet.  Bake 15-20 minutes or until golden on top. Remove from baking sheet to cool.  Serve warm or room temperature.  Makes 12 large scones.