| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
tb |
Brown sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
c |
Margarine or butter |
| 1 |
ct |
(8-oz) sour cream |
| 1 |
|
Beaten egg yolk |
| 1 |
|
Slightly beaten egg white |
INSTRUCTIONS
Date: Tue, 6 Feb 1996 23:24:14 -0800
From: Julie Bertholf <jewel1@ix.netcom.com>
1. In a large mixing bowl, stir together flour, sugar, soda, salt and
powder. Use only 1/2 tsp salt at this time. Using a pastry blender, cut in
margarine or butter till mixture resembles coarse crumbs. Make a well in
the center.
2. In a small bowl, stir together sour cream and egg yolk; add all at once
to flour mixture. With a fork, stir till combined (note, this mixture may
seem a little dry).
3. Turn dough onto a lightly floured surface. Quickly knead the dough, by
gently folding and pressing for 10-12 strokes or till nearly smooth. Pat or
lightly roll dough into a 7 inch circle. Cut into 12 wedges.
4. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush
with egg white. Bake at 400F for 10-12 minutes or till lightly brown. Cool
on a wire rack for 10 minutes. Serve warm. Per serving: 165 cal VARIATIONS:
1. Dried Cherry Scones: In a small bowl, pour enough water over 1/2 cup
snipped dired sweet cherries or raisins to cover. Let stand for 5 minutes,
drain well. Prepare scones as directed, except toss the drained cherries
and 1 tsp. finely shredded orange peel into the margarine-flour mixture
before adding the sour cream mixture. Continue as directed, except omit the
egg white for brushing. To glaze the baked scones, in a small mixing bowl,
sitr together 1 cup sifted powdered sugar, 1 T orange juice, and 1/4 tsp.
vanilla. Stir in more orange juice, 1 tsp at a time, till of a drizzling
consistency. Driz- zle atop warm scones. Calories: 213.
2. Savory Rosemary Scones: Prepare Scones as directed, except substitute 1
T granulated sugar for the 3 T brown sugar. Stir in 1 T fresh snipped
rosemary or 1 tsp dried rosemary (crushed) and 1/8 tsp pepper with the dry
ingredients. After brushing scones with egg white, sprinkle with additional
rose- mary if desired. Calories: 156 each.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”