Posted by lorna-organic on Thu, Jan 31, 08 at 10:10
Cape Breton Scones (sour cream scones)
2 cups flour
2 TBLSP. sugar
l TBLSP. baking powder
1/2 tsp. salt
l/4 tsp. baking soda
l cup currants or dried cranberries or dried blueberries
l/2 cup sour cream
l/4 cup vegetable oil
l egg; slightly beaten
3 TBLSP. milk
+ a bit more milk and sugar for tops
Sift together the dry ingreditents, and stir in the raisins. Blend the remaining ingredients in separate bowl, and then stir it into the flour mixture until the dough comes together. Throw small handful of flour on top of dough lump (in bowl) and knead lightly a few times. Divide the dough in half then pat each into approx. 6" circle with the top slightly rounded. Cut into desired number of wedges. Paint with milk and sprinkle with sugar. Bake at 425 (F) degrees for 10-12 minutes, or till golden.
