Cape Breton Scones

2 cups Flour
2 tablespoons Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1/4 teaspoon Baking soda
1 cup Raisins or currants
1/2 cup Sour cream
1/4 cup Oil
1 Egg -- slightly beaten
3 tablespoons Milk


Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6" circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or until golden. Serve hot with butter and jam or favoured butter or honey.