Cape breton scones
1 servings
Ingredients
| Quantity | 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 | Egg;slightly beaten | |
| 3 | tablespoons | Milk |
Directions
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_