foodsandflavors ™ ~ Jim Collins

Many years ago, soon after we got married, Mark, an old friend of my bride, would send us some of his homemade scones from South Carolina. They were so amazing that Cheryl finally asked him to send her his recipe. She put it in her recipe box and there it remained for many years. You can guess it has been a long time since we have been married for 52 years.

The other day I was going through the recipe box when I came across this recipe. Wow! Wouldn’t it be great to make these and see if they would taste as great as we remembered. I made them and to our surprise not only did they taste as great as we remembered, but they tasted better. They were amazing.

Dr. Shircliffe is from Winston Salem, NC and attended North Davidson High School. He then received Biology and Biochemistry degrees from The University of North Carolina at Greensboro, and a Masters Degree in Biomedical Science from Mississippi College. Dr. Shircliffe completed his Doctor of Dental Medicine degree in Boston at Tufts University.

Dr. Shircliffe became interested in a career in dentistry during his own orthodontic treatment as he experienced first hand the benefits of improving oral health and the confidence dental treatment can provide. He recognizes that there has historically been a disconnect between the dental and medical fields and aspires to help educate his patients and unite these fields to provide his patients with the best possible care.

Dr. Shircliffe strives to encourage not only oral health, but overall health, providing his patients with an improved quality of life and confidence through a comfortable dental atmosphere with patience and communication, a gentle touch, calming demeanor, and a great supporting staff.

Dr. Shircliffe and his wife, Carlee, currently live in Winston Salem with their son, Landon, their dog, Luna, and two cats, Lennox and Salem. His interests include spending time with his family, golf, disc golf, and traveling. He is excited to provide dental care in the area in which he and his family grew up and he looks forward to building a relationship with you as a patient.

I can’t wait to make them again.

For this wonderful recipe I can’t take credit. It all belongs to Mark Padget. Mark, your recipe lives on. Rest in Peace.

Cardamon Drop Scones

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cardamon

1/4 salt

3/4 cup sour cream

1 large egg

1 cup sugar

Freshly grated peel of 1 lemon

1 stick cold unsalted butter, cut up

1 generous cup dates, prunes or a combination, cut up

Preheat oven to 375ºF.

In a large bowl, mix well flour, baking powder, baking soda, cardamon and salt.

In another bowl, beat the sour cream, egg, sugar and lemon peel until well blended.

Cut butter into flour mixture with a pastry cutter.

Add fruit and toss to distribute evenly. Add sour cream mixture and stir with a spoon until a sticky dough forms. Drop cupful of dough onto an ungreased cookie sheet 2 inches apart. Bake 20 to 25 minutes or until golden brown.

Cool on a wire rack loosely covered with a dish towel.

Store in an airtight container.

Note: Do not use dates or prunes already chopped. They are coated and are too dry. I use a generous mound of dough on a soup spoon to approximate cup.

On The Cover

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