Ever since I visited England late last year, I’ve wanted to try making scones at home. This recipe comes from a Pillsbury Cookbook from 1979.
I can honestly say I was very pleased when I tasted the first one. It was right on the money, and took me right back to the scones I remembered in England. A little strawberry jam spread on them, and I was smiling big!
- 2 cups All Purpose flour
- 1/2 cup raisins
- 2 Tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon soda
- 1/2 cup dairy sour cream
- 1/4 cup oil
- 3 Tablespoons milk
- 1 egg, slightly beaten
- Heat oven to 425° F.
- In large bowl, combine first 6 ingredients. Add remaining ingredients, stirring until dough clings together.
- On well floured surface, toss dough lightly until no longer sticky. Knead 12 to 15 times. Divide dough in half. Pat each ball of dough to a 6 inch circle with top slightly rounded. Brush surface with milk, sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on cookie sheet.
- Bake at 425° F for 10 to 12 minutes or until golden brown.
- Serve hot with butter, honey, or your favorite jam.