Sour Cream Scones

Serving size: 15 scones

Ingredients:

2-1/2 cups Martha White® Self-Rising Flour
1/4 cup sugar
1/2 cup butter
OR 1/2 cup margarine
1/2 cup Zante currants (optional)
1 egg, beaten
1 (8-oz.) container sour cream

Preparation Directions:

1. Heat oven to 400 degrees F. Lightly grease large cookie sheet. In large bowl, combine flour and sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in currants, if desired.

2. In small bowl, beat egg; blend in sour cream. Add to flour mixture; stir just until blended. (Mixture may be crumbly.)

3. On lightly floured surface, press dough together to form ball; knead gently 8 to 10 times. Roll out dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter. Place on greased cookie sheet.

4. Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Serve warm or cool.

©/TM/® The J.M. Smucker Company.