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1
In a large mixing bowl, stir together flour, sugar, soda, salt and powder.
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2
Use only 1/2 tsp (2 ml) salt at this time.
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3
Using a pastry blender, cut in margarine or butter till mixture resembles coarse crumbs.
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4
Make a well in the center.
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5
In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture.
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6
With a fork, stir till combined (note, this mixture may seem a little dry).
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7
Turn dough onto a lightly floured surface.
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8
Quickly knead the dough, by gently folding and pressing for 10-12 strokes or till nearly smooth.
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9
Pat or lightly roll dough into a 7 inch circle.
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10
Cut into 12 wedges.
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11
Arrange wedges on an ungreased baking sheet about 1 inch apart.
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12
Brush with egg white.
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13
Bake at 400F for 10-12 minutes or till lightly brown.
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14
Cool on a wire rack for 10 minutes.
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15
Serve warm.
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16
Prepare Scones as directed, except substitute 1 tbsp (15 ml) granulated sugar for the 3 tbsp (45 ml) brown sugar.
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17
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.
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18
After brushing scones with egg white, sprinkle with additional rose- mary if desired.
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19
In a small bowl, pour enough water over 1/2 cup (125 ml) snipped dired sweet cherries or raisins to cover.
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20
Let stand for 5 minutes, drain well.
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21
Prepare scones as directed, except toss the drained cherries and 1 tsp (5 ml).
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22
finely shredded orange peel into the margarine-flour mixture before adding the sour cream mixture.
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23
Continue as directed, except omit the egg white for brushing.
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24
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).
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25
vanilla.
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26
Stir in more orange juice, 1 tsp (5 ml) at a time, till of a drizzling consistency.
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27
Drizzle atop warm scones.
