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Title: My Scones
Categories: Bread Muffins Breakfast Brunch Blank
Yield: 12 Servings
| 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 |
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: Carolyn Cloe