"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scones Recipe

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This recipe for Scones, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheirlie Prophet
Added: Saturday, April 5, 2008


1 c. sour cream
1 tsp. baking soda
4 c.flour
1 c.sugar
2 tsp. baking powder
1/4 tsp. cream of tartar
1 tsp. salt
1 c. butter(no substitution)
1 egg
1 c. raisins(or craisins)

In a small bowl blend sour cream and baking soda, and set aside. Preheat oven to 350 . Lightly grease a large baking sheet. In a bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mix until just moistened. Mix in the raisins.

Turn dough out onto lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round, Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet. Baking 12 to 15 min. or until golden brown on the bottom.




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