cups all-purpose flour
white ( lightly beaten ) for glaze
flour, sugar, salt, baking
soda and powder in large bowl.
in margarine until resembles
raisins, then mix in milk
and sour cream.
dough into ball and knead
on lightly floured board about 3 minutes.
dough out 3/4 inch thick.
With sharp knife, cut into 3-inch triangles.
oven to 425 F.
triangles on greased baking
tops with egg white and
sprinkle with sugar.
for about 15 minutes
or until nicely browned.
|Did You Know?
|The original scone was
round and flat, usually the size of a small plate. It was made with
unleavened oats and baked on a griddle (or girdle, in the Scots
language), then cut into triangle-like quadrants for serving. Today,
many would call the large round cake a bannock, and call the quadrants
scones. In Scotland, the words are often used interchangeably.
When baking powder became available to the masses, scones began to be
the oven-baked, well-leavened items we know today. Modern scones are
widely available in British bakeries, grocery stores, and supermarkets.
A 2005 market report estimated the UK scone market to be worth
£64m, showing a 9% increase over the previous five years. The
increase is partly due to an increasing consumer preference for impulse
and convenience foods.
Scones sold commercially are usually round in shape, although some
cheaper brands are hexagonal as this shape minimises wasteage of dough.
When prepared at home, they take various shapes including triangles,
rounds and squares. The baking of scones at home is often closely tied
to heritage baking. They tend to be made from family recipes rather
than recipe books, since it is often a family member who holds the
"best" and most treasured recipe.