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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads, Breakfast, Cakes, Scones 8 Servings

INGREDIENTS

6 oz Whole wheat flour
6 oz Plain flour
2 t Bicarbonate of soda
1 t Cream of tartar
1 oz Butter
5 Sour cream
4 oz Clear honey
1 Egg
Milk for glazing

INSTRUCTIONS

Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the
fat into the flour and rub it to a breadcrumb consistency. Miz the
sour cream and honey together until the honey is dissolved. Beat in
the egg. Make a well in the flour, pour in the liquid and mix to a
soft dough. Turn onto a floured board and knead in a little extra
flour if necessary. Roll out 1/2 inch thick and cut into rounds with  a
2-inch cutter. Lift onto a heated and greased bakestone and brush  the
tops of the scones with a little milk. Cook until the underside  is
golden, then turn and cook the other side. Serve hot, split and  spread
with butter and honey: or serve cold with butter or clotted  cream.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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