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Afternoon Tea Scones Recipe
Afternoon Tea Scones Recipe photo by Taste of Home

Afternoon Tea Scones Recipe

Read Reviews (1)
3.67 1
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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Afternoon Tea Scones in Quick Cooking January/February 2005, p11

Nutritional 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.

Reviews for Afternoon Tea Scones(1)

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Feb. 6, 2010

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.

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