2 cups flour
½ cup raisins or currents, if desired
2 T sugar
3 tsp baking powder
1 tsp salt
¼ tsp soda
½ cup sour cream
¼ cup oil
3 T milk
1 egg, slightly beaten
Heat oven to 425. Combine first 6 ingredients
in large bowl. Add remaining ingredients, stirring
until dough clings together. Toss dough on floured
surface until no longer sticky. Knead 12-15 times.
Divide dough in half. Pat each ball of dough to a
6 in circle with top slightly rounded. Brush surface
with milk; sprinkle with sugar. Cut each circle into 6
wedges. Place 2 in apart on cookie sheet. Bake at 425
for 10-12 minutes, until golden brown. Serve hot with
with butter and jam. Makes 12 scones.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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