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Afternoon Tea Scones
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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
1/2 cup dried currants or raisins
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 egg yolk
2 tablespoons water
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt;
cut in butter until mixture resembles coarse crumbs. Stir in egg, sour cream,
currants, lemon peel and orange peel. Turn onto a well-floured surface. 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |