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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!
Ingredients
- 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
Preparation
- 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.
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they do look good Curt! I love scones, especially with marscarpone cream!!
Oooh, give me these with some homemade strawberry jam and whipped cream and I’ll stay with you forever.
These scones do look heavenly! Pass the preserves for me, please!
Am I the only one who thought there would be scotch in this recipe?
Well, you’re the only one I heard say that. But now you got me thinking!