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Scottish scones

Kevin Van Paassen/The Globe and Mail

For a sweeter scone add up to 2 tbsp sugar. Add 1/2 cup raisins too if you want.

Servings: 4

Ready time: 25 minutes


1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

2 tsp granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup cold butter, cubed

3/4 cup sour cream

2 eggs


Preheat oven to 450 F

Sift flours, sugar, baking powder, soda and salt into a bowl. Cut in butter until mixture resembles coarse meal. Stir together sour cream and eggs in a separate bowl. Slowly mix wet ingredients into dry. The dough should be a soft elastic consistency.

Knead dough together on a floured board for a minute then roll out or pat out into a 1-inch thick circle or square. Using a 2-inch cutter, cut out rounds or cut into squares. Place on a parchment-lined baking sheet.

Bake for 10 to 12 minutes or until a pale gold.

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