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Instructions |
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Preheat oven to 400 degrees.
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Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the raisins. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough.
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With floured hands, pat scone dough into balls 2-3 inches across, depending on what size you want. Place on a greased baking sheet and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 TBS milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
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Bake for 10-15 minutes in the preheated oven until the tops are golden brown (not dark brown). Let sit for 5-10 minutes before serving.
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Serving
Suggestions |
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Enjoy with butter, clotted cream (if you can get it), strawberry preserves or orange marmalade, and a nice pot of English Breakfast tea.
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Originally Submitted
11/3/2010
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