Scones

Scones

(12 Scones)

• 2 cups"JIFFY" Baking Mix

• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1/4 cup margarine or butter
• 1 egg (reserve 1 Tbsp. to coat tops)
• 1/2 cup sour cream

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Preheat oven to 425°.

Combine "JIFFY" baking mix, soda and cream of tartar.  Cut in butter until mixture is crumbly.  In separate bowl, beat egg with a fork.  Add sour cream; blend well.  Fold in 1/2 cup of fruit (optional).  Stir into crumb mixture to make soft dough.  Turn onto floured surface; kneading about 10 times.  Roll out to a 9"x6" rectangle.  Cut dough into six, 3" squares.  Cut each square diagonally in half making 12 triangles.  Place 2" apart on an ungreased baking sheet.  Brush with reserved egg.  Bake 10-12 minutes or until golden brown.  Cool on rack for 10 minutes.  Serve warm. 

Optional:  Stir together half box "JIFFY" White Frosting Mix with 1-1/2 Tbsp. boiling water.  Mix well and drizzle over warm scones (optional).