Scones #02
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 3 | tablespoons | Brown sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | cup | Margarine or butter |
| 1 | carton | (8-oz) sour cream |
| 1 | Beaten egg yolk | |
| 1 | Slightly beaten egg white | |
Directions
Date: Tue, 6 Feb 1996 23:24:14 -0800 From: Julie Bertholf <jewel1@...> 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 VARIATIONS: 1. 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. Calories: 213.
2. 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.
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