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Afternoon Tea Scones Recipe

Afternoon Tea Scones Recipe photo by Taste of Home

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"Your guests will love these scones served with butter, jam or jelly," suggests Ruth Ann Stelfox of Raymond, Alberta. "Or try them as an addition to a weeknight meal. Your family's eyes will light up when they see a plate of them on the table."

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Afternoon Tea Scones Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1-3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 cup dried currants or raisins
1 egg yolk
2 tablespoons water

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg, sour cream, lemon peel and orange peel; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times.
Roll into a 7-in. circle In a small bowl, beat egg yolk and water. Brush over dough. Cut into six wedges. Transfer to a greased baking sheet. Bake at 400° for 15 minutes or until golden brown. Serve warm. Yield: 6 scones.

Nutritional Analysis: One serving (1 each) equals 295 calories, 8 g fat (5 g saturated fat), 91 mg cholesterol, 559 mg sodium, 47 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Afternoon Tea Scones in Quick Cooking January/February 2005, p11

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Afternoon Tea Scones

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(1-1) of 1 reviews

Reviewed on Feb. 06, 2010 by t-macka

I makes these a lot on the farm and most often I leave the lemon and orange peel out and add chopped glaze' cherries and chopped pecans along with the sultanas. I get asked for the recipe all the time.