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Cape Breton Scones


2 c Flour
1 c Raisins or currants
2 tablespoon Sugar
1/2 c Sour cream
1 tablespoon Baking powder
1/4 c Oil
1 teaspoon salt
1 Egg, slightly beaten
1/4 teaspoon Baking soda
3 tablespoon Milk

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. Serve hot with butter and jam or flavored butter or honey.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.