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Cape Breton Scones


2 c Flour
2 tb Sugar
1 tb Baking powder
1 ts salt
1/4 ts Baking soda
1 c Raisins or currants
1/2 c Sour cream
1/4 c Oil
1 Egg; slightly beaten
3 tb 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 inch 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.

Recipe source: More Baking with Schmecks Appeal

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