Yield: 1 dozen
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 3 tablespoons | Brown Sugar |
| 2 teaspoons | Baking Powder |
| ½ teaspoon | Baking Soda |
| ¼ cup | Margarine or Butter |
| 8 ounces | Sour Cream |
| 1 \N | Egg Yolk, beaten |
| 1 \N | Egg White, slightly beaten |
1. In a large mixing bowl, stir together flour, sugar, soda, salt and powder. Use only ½ tsp salt at this time. Using a pastry blender, cut in margarine or butter till mixture resembles coarse crumbs. Make a well in the center.
2. In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture. With a fork, stir till combined (note, this mixture may seem a little dry). 3. Turn dough onto a lightly floured surface. Quickly knead the dough, by gently folding and pressing for 10-12 strokes or till nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut into 12 wedges.
4. Arrange wedges on an ungreased baking sheet about 1 inch apart.
Brush with egg white. Bake at 400F for 10-12 minutes or till lightly brown. Cool on a wire rack for 10 minutes. Serve warm. From: Katherine Smith Date: 08-02-94
Submitted By GAIL SHIPP On 02-15-95