Rich Raisin Scones
|Sifted pastry flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Commercial sour cream||2⁄3 Cup (10.67 tbs)|
Measure the once sifted flour and sift with sugar, baking powder, soda and salt.
Cut in shortening finely, using pastry blender.
Beat egg and add 1/2 cup sour cream.
Add to dry mixture combining lightly with a fork.
Mix in enough additional sour cream to make a dough which is soft but not sticky.
Knead about 15 seconds on lightly floured surface to shape the dough.
Pat into 21/2 inch rounds and place on greased cookie sheet.
Score in quarters with a sharp knife.
Sprinkle with a little nutmeg and bake at 400Â°F for about 20 minutes.