Sour Cream Scones

• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup raisins or currants
• 1/2 cup sour cream
• 1/4 cup oil
• 1 egg, lightly beaten
• 3 tablespoons milk

Method

Preheat oven to 425°F.

Sift together dry ingredients and stir in the raisins.

Combine remaining ingredients and add to flour mixture, stirring just until the dough holds together.

Working on a lightly floured surface, knead dough for just a minute. 

Shape dough into two 8-inch circles, 1/4 to 1/2-inch thick. Cut each circle into six triangular wedges and place on ungreased cookie sheet. Brush the tops with milk and sprinkle with sugar.

Put on an ungreased cookie sheet about 1 - 2 inches apart. sheet. Bake in preheated 425°F oven for 10 to 12 minutes or until golden golden brown.

Contributor: Kerstin Bergstrom

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