| 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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