Blend the flour, sugar, baking soda and baking powder in a large bowl. Cut in the cold butter
using a pastry blender until it is crumbly and pea sized. Mix sour cream and milk together in a
separate bowl.
Add the milk mixture to the dry ingredients; stir just until the dough holds together. Place the
dough on a lightly floured surface, and knead very lightly. Separate the dough into two
sections. Pat dough into two 1/2 inch thick rounds. Cut each round into 6 wedges, and place
them on a lightly greased baking sheet, beat the egg and 1 tablespoon of milk together and
brush over the tops of the scones. bake about 15 minutes in the pre-heated over, until golden
brown. Remove to a wire rack.
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