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bed and breakfast receipe book


Hillcrest at Home recipe book: $14.00 including shipping. Order your copy by calling us at 507 467-3079 or shop securely online by clicking: Gift Shop We'll send it to you, or as a gift to a person of your choice!

bed and breakfast cookbook

Sour Cream Scones

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup sugar

1/4 cup margarine or butter cut into pieces

1 cup small dried fruit or chips (cinnamon chips are great)

1 cup sour cream

1 egg

Preheat oven to 400 degrees. Put flour, baking powder, baking soda, salt and sugar in to large mixing bowl. Cut in the margarine or butter.  The mixture should have a mealy texture.

In a small bowl combine sour cream and egg until blended.  Make a well in the middle of the dry ingredients and pour sour cream and egg mixture into the well.

With a spoon, blend together until all dry ingredients are moist.  DO NOT OVER MIX! - the dough will be very sticky.

Drop generous tablespoons of dough onto a greased cookie sheet.  You may need another spoon to push the dough off the spoon.  Space about 3 inches apart.  Bake 10-12 minutes or until golden brown.

Note: This is an incredibly versatile recipe!  I sometimes used frozen blueberries (like the photo below).  Other times I make Black Forest Scones using chocolate chips and dried cherries.  Other times I use nuts or white chocolate chips and apricots.  The possibilities are endless - be creative!

bed and breakfast recipe book

Sour Cream Scones - with frozen blueberries

 
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