Cape Breton Sconesbreads, canadian, nova scotia, scottish 2 cup flour 2 tablespoon sugar 1 tablespoon baking powder salt 1/4 teaspoon baking soda 1 cup raisins or currants 1/2 cup sour cream 1/4 cup oil 1 egg; slightly beaten 3 tablespoon milk 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 " 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 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey. Source: _More Baking with Schmecks Appeal_ |
