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Afternoon Tea Scones

"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."
6 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2009 Tasteofhome Logo

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Afternoon Tea Scones (continued)

Nutrition Facts: 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.
© Taste of Home 2009 Tasteofhome Logo