Yield: 12 servings
|3 tablespoons||Brown sugar|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|¼ cup||Margarine or butter|
|8 ounces||Carton sour cream|
|1||Beaten egg yolk|
|1||Slightly beaten egg white|
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. Per serving: 165 cal
Dried Cherry Scones: In a small bowl, pour enough water over ½ cup snipped dired sweet cherries or raisins to cover. Let stand for 5 minutes, drain well. Prepare scones as directed, except toss the drained cherries and 1 tsp. finely shredded orange peel into the margarine-flour mixture before adding the sour cream mixture.
Continue as directed, except omit the egg white for brushing. To glaze the baked scones, in a small mixing bowl, sitr together 1 cup sifted powdered sugar, 1 T orange juice, and ¼ tsp. vanilla. Stir in more orange juice, 1 tsp at a time, till of a drizzling consistency. Driz- zle atop warm scones.
Savory Rosemary Scones:
Prepare Scones as directed, except substitute 1 T granulated sugar for the 3 T brown sugar. Stir in 1 T fresh snipped rosemary or 1 tsp dried rosemary (crushed) and ⅛ tsp pepper with the dry ingredients.
After brushing scones with egg white, sprinkle with additional rose- mary if desired.
Calories: 156 each