Lavon and Miss NiNi discuss Scones.

FRUITY BUTTERMILK LEMON SCONES—adapted from kingarthurflour.com

Ingredients:

• 3 c. unbleached all-purpose flour
• 4 t. baking powder
• ¾ t. salt
• ½ c. sugar
• Grated rind of 1 large lemon
• 1 c. chopped or slivered dried fruit (apricots, cherries, cranberries, currants or combination of fruits)
• ½ c. cold butter
• 1 large egg
• ½ t. lemon oil, optional; for more lemon flavor
• ¾ c. buttermilk OR ¾ c. water plus 3 T. dried buttermilk powder
• Garnish: Crystallized sugar

Method:

Preheat oven to 400 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together flour, buttermilk powder (if using powder), baking powder, salt, sugar, lemon zest, and dried fruit. Cut butter into ¼-inch size slices. Using your fingers, a pastry fork, or pastry blender, work butter into dry ingredients. Mix until butter is about pea-sized pieces. Whisk together egg, optional lemon oil, and buttermilk or water. Add to dry ingredients, stirring gently until everything is well moistened and just combined.

Using a large cookie scoop or measuring cup sprayed with nonstick spray, drop ¼-cup measures of dough onto a lightly greased or parchment-lined or Silpat-lined baking sheet, spacing them about 1-1/2 inches apart.

For more traditional wedge-shaped scones, divide dough into four pieces and place on a well-floured work surface. Pat each piece into a 4-3/4-inch circle about ¾-inch thick. Transfer to two baking sheets, two rounds to a sheet. Don’t divide the circles into wedges yet; you’ll do that after they’re baked.

To add sparkle to the scones, prior to baking sprinkle tops with crystallized sugar.

Bake small round scones about 18 minutes or until they’re golden brown. For larger rounds, bake for 20-25 minutes. Remove scones from oven and serve warm. If you’ve baked the larger rounds, cut them into six wedges each before serving.

Yields: About 15 smaller round scones or 24 wedge-shaped scones.

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The 7:20-a.m. Sportscast w/Ric Hanson & Chris Parks.

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The area’s top news at 7:06-a.m., w/KJAN News Director Ric Hanson

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The Exira-EHK Spartans Girls Basketball team picked up a Class 1A Region 7 Semifinal win over Sidney on Friday night 55-16.  The Spartans came out with great effort early in the game on their home floor and had a 14-5 lead at the end of the first quarter.  The Spartans really took control of the game in the second period outscoring Sidney 24-6 for a 27 point halftime lead.  The Spartans tough pressure defense forced 15 first half turnovers by the Cowgirls.

Exira-EHK enjoyed a balanced night as well led by Sophia Peppers with 18 points, 13 of those coming in that second quarter spurt. Maggie Rasmussen dropped in 15 points and Kealey Nelson had 8.  The Spartans starters got to enjoy the finish from the bench as a running clock went into place in the second half and reserves got in for some playing time.

Sidney was led by Maryn Phillips with 8 points and their season ends with a record of 20-4.

The Spartans will now move on to a Regional Final with a chance to head to the state tournament on the line for the second straight year.  The Spartans will face Nodaway Valley in that game on Monday night at 7:0opm.

Click below to listen to Exira-EHK Head Coach Tom Petersen’s comments after the game.

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Lavon Eblen speaks with Atlantic Area Chamber of Commerce Executive Director Ouida Hargens about debunking the idea that there is nothing to do in Atlantic.

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More area and State news from KJAN News Director Ric Hanson.

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Jim Field speaks with local Dentist Dr. Mark Markham about Children’s Dental Health Month.

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With KJAN Sports Director Chris Parks.

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The area’s top news at 7:06-a.m., w/KJAN News Director Ric Hanson

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Lavon Eblen speaks with Sharon Guffey Lewis, Vice President of the Hitchcock House Board, about volunteers needed for Pioneer Days and throughout the upcoming season.

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