Recipe - Scones

2 cup Flour
3 tablespoon Brown sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
One fourth cup Margarine or butter
8 ounce Carton sour cream
1 Beaten egg yolk
1 Slightly beaten egg white

1. In a large mixing bowl, stir together flour, sugar, soda, salt
and powder. Use only One half tsp salt at this time. Using a pastry
blender, cut in margarine or butter till mixture resembles coarse
crumbs. Make a well in the center.

2. 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).

3. Turn dough onto a lightly floured surface. Quickly knead the
dough, by gently folding and pressing for 1012 strokes or till
nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut
into 12 wedges.

4. Arrange wedges on an ungreased baking sheet about 1 inch apart.
Brush with egg white. Bake at 400F for 1012 minutes or till
lightly brown. Cool on a wire rack for 10 minutes. Serve warm.
Per serving: 165 cal

VARIATIONS:

Dried Cherry Scones: In a small bowl, pour enough water over One half cup
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. finely shredded orange peel into the
margarineflour 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, sitr together 1 cup sifted
powdered sugar, 1 T orange juice, and One fourth tsp. vanilla. Stir in more
orange juice, 1 tsp at a time, till of a drizzling consistency. Driz
zle atop warm scones.

Calories: 213
========================================================================

Savory Rosemary Scones:

Prepare Scones as directed, except substitute 1 T granulated sugar for
the 3 T brown sugar. Stir in 1 T fresh snipped rosemary or 1 tsp
dried rosemary (crushed) and 1/8 tsp pepper with the dry ingredients.
After brushing scones with egg white, sprinkle with additional rose
mary if desired.

Calories: 156 each

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip