Kids of all ages will love these scones. Don’t be afraid to make them; the dough, unlike many scone recipes, is super easy to work with. They taste great with just a hint of sweetness.
2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup butter
8 ounces sour cream
1 egg, separated
20 raisins or currants
Stir together flour, brown sugar, baking powder, baking soda and salt. Cut in the butter until mixture resembles coarse crumbs. Make a well in the center. Mix 8 sour cream and egg yolk; add all at once to dry mixture. With fork, stir just till moistened.
Turn dough out onto floured surface. Knead gently 10-12 strokes. Pat dough into ½-inch thickness. Cut 10 circles with a 2 ½-inch round cutter for heads and 10 circles with a 1-inch cutter for snouts. From scraps cut 20 triangles for ears. Place heads 2 inches apart on an ungreased baking sheet.
Brush snouts with egg white mixed with 1 tablespoon water. Place on heads just off-center toward bottom of head. Brush ears with egg white mixture and press into position. Make jowl impressions by cutting deeply into dough with a spoon. Use the pointed end of a bottle opener to make two marks on the snouts and a mark below snout for mouth. Brush with egg white mixture. Add raisins or currants for eyes. Bake in a 400ยบ oven about 15 minutes. Makes 10.
