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LOCATION: Recipes >> Breads Quick >> CAPE BRETON SCONES

Print this Recipe    CAPE BRETON SCONES

2 cups flour
2 tblsp sugar
1 tblsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup raisins or currants
1/2 cup sour cream
1/4 cup oil
1 egg; slightly beaten
3 tblsp 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 flavoured butter or honey.

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