| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Muffins & r, Breakfast, Brunch, Mine | 12 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 2 | tb | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Raisins; (optional) |
| 4 | tb | Cold butter; (unsalted) |
| 1 | lg | Egg |
| 2/3 | c | Buttermilk; (+more if needed) |
| 1 | Egg white; Beat with 1 tsp. water | |
| 2 | ts | Sugar |
INSTRUCTIONS
Preheat oven to 425 deg. F. In a medium size bowl, combine flour, sugar, baking powder, baking soda and salt -- stir well. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and mix in the raisins. Beat together the egg and the buttermilk. Pour into the well. Stir with a fork, adding more buttermilk if necessary to make a sticky but manageable dough. Gently gather dough into a ball and turn out onto a floured surface. Knead lightly. Divide the dough into two equal portions. Flatten each part into a 3/4-inch thick circle. With a sharp floured knife, cut each circle into six wedges and arrange on a buttered baking sheet. Brush tops with egg wash and sprinkle with sugar. Bake 12-15 minutes or until tops are light golden. Split open while hot, spread with jam and top with a mixture of whipped cream and sour cream. Recipe by: From the internet Posted to Bakery-Shoppe Digest V1 #222 by C4 <c4@groupz.net> on Sep 06, 1997
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