Main Ingredients:

2 c Flour

3 tb Brown sugar

2 ts Baking powder

1/2 ts Baking soda

1/4 c Margarine or butter

8 oz Carton sour cream

1 Beaten egg yolk

1 Slightly beaten egg white

Cooking Preparation of the Recipe:

1. In a large mixing bowl, stir together flour, sugar, soda, salt and powder. Use only 1/2 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 10-12 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 10-12 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 1/2 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 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, sitr together 1 cup sifted powdered sugar, 1 T orange juice, and 1/4 tsp. vanilla. Stir in more orange juice, 1 tsp at a time, till of a drizzling consistency. Driz- zle atop warm scones.

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