Cape Breton Scones
Yield
1 servingsPrep
20 minCook
12 minReady
32 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | cup |
raisins, seedless
or currants |
|
| ½ | cup |
sour cream
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
eggs
slightly beaten |
|
| 3 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 237 | ml |
raisins, seedless
or currants |
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
eggs
slightly beaten |
|
| 45 | ml |
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 inch 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 425 degrees F for 10 to 12 minutes or until golden. Serve hot with butter and jam or flavoured butter or honey.
