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Afternoon Tea Scones

 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.


  • 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


  • 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.

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Afternoon Tea Scones (continued)

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.