Scones or biscuits?

January 10, 2012 § Leave a comment

Several years ago, I was served the lightest, most tender biscuits at the home of one of my Australian friends.  She called them scones, and said the recipe had been passed down from her husband’s grandmother.

Whatever you call them, biscuits or scones, these are really delightful.  Here’s the recipe, adapted for American ingredients and kitchens:

Australian scones

2 cups self-rising flour

1 teaspoon salt

2 eggs, beaten

1/4 cup milk

3/4 cup sour cream

Preheat oven to 450 degrees fahrenheit.

Stir togredients together very lightly (my friend uses a knife to mix the ingredients together).  Turn dough out onto a board, and use your fingers to gently push together the dough.  Be very careful not to overwork the dough.  Pat into a rectangle, about 8 X 5 inches.  Use a knife to gently cut the dough into 9 pieces.  Place the biscuits onto a greased pan, and bake for 15 minutes.  Serve with lots of butter.


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