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Country Scones Recipe

Country Scones Recipe

These tempting triangles perfectly balance a light and airy texture with a rich and moist flavor. I serve them frequently for breakfast with fresh fruit, coffee and juice.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:18 servings

Ingredients

  • 3/4 cup dried currants or raisins
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons cold butter
  • 1 cup (8 ounces) sour cream
  • 2 egg yolks
  • TOPPING:
  • 1 egg white
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon

Directions

  • 1. Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine sour cream and egg yolks; add to crumb mixture. Stir in currants just until blended.
  • 2. Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate.
  • 3. Beat egg white; brush over dough. Combine sugar and cinnamon; sprinkle over tops. Bake at 425° for 15-18 minutes or until golden brown. Serve warm. Yield: 16 scones.

Nutritional Facts

1 serving equals 156 calories, 7 g fat (4 g saturated fat), 46 mg cholesterol, 249 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.