- Description:
- Rosemary Scones
- Source:
- Mortens Recipe Collection - Irish
- Ingredients
- 2 cups (475 ml) flour
- 3 tbsp (45 ml) brown sugar
- 2 tsp (10 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1/4 cup (60 ml) margarine or butter
- 1 carton (8 oz) sour cream
- 1 beaten egg yolk
- 1 slightly beaten egg white
- Preparation
- In a large mixing bowl, stir together flour, sugar, soda, salt and powder. Use only 1/2 tsp (2 ml) salt at this time.
- Using a pastry blender, cut in margarine or butter till mixture resembles coarse crumbs. Make a well in the center.
- In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture.
- With a fork, stir till combined (note, this mixture may seem a little dry).
- Turn dough onto a lightly floured surface.
- Quickly knead the dough, by gently folding and pressing for 10-12 strokes or till nearly smooth.
- Pat or lightly roll dough into a 7 inch circle.
- Cut into 12 wedges.
- Arrange wedges on an ungreased baking sheet about 1 inch apart.
- Brush with egg white.
- Bake at 400F for 10-12 minutes or till lightly brown.
- Cool on a wire rack for 10 minutes.
- Serve warm.
- Rosemary Scones:
- Prepare Scones as directed, except substitute 1 tbsp (15 ml) granulated sugar for the 3 tbsp (45 ml) brown sugar.
- Stir in 1 tbsp (15 ml) fresh snipped rosemary or 1 tsp (5 ml) dried rosemary (crushed) and 1/8 tsp (1 ml) pepper with the dry ingredients.
- After brushing scones with egg white, sprinkle with additional rose- mary if desired.
- Dried Cherry Scones:
- In a small bowl, pour enough water over 1/2 cup (125 ml) snipped dired sweet cherries or raisins to cover.
- Let stand for 5 minutes, drain well.
- Prepare scones as directed, except toss the drained cherries and 1 tsp (5 ml). finely shredded orange peel into the margarine-flour mixture before adding the sour cream mixture.
- Continue as directed, except omit the egg white for brushing.
- To glaze the baked scones: in a small mixing bowl, stir together 1 cup (225 ml) sifted powdered sugar, 1 tbsp (15 ml) orange juice, and 1/4 tsp (1 ml). vanilla.
- Stir in more orange juice, 1 tsp (5 ml) at a time, till of a drizzling consistency.
- Drizzle atop warm scones.
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