Cape breton scones

Yield: 1 servings

Measure Ingredient
2 cups Flour
2 tablespoons Sugar
1 tablespoon Baking powder salt
¼ teaspoon Baking soda
1 cup Raisins or currants
½ cup Sour cream
¼ cup Oil
1 \N Egg;slightly beaten
3 tablespoons Milk

Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6" circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey.

Source: _More Baking with Schmecks Appeal_

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