CAPE BRETON SCONES
 
2 c flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1 c raisins or currants
1/2 c sour cream
1/4 c oil
1 egg (slightly beaten)
3 tbsp milk

Method:
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 brown . Serve hot
with butter and jam or flavoured butter or honey.
 
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