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Country Scones

 Country Scones
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.
18 ServingsPrep: 20 min. Bake: 15 min.

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

  • 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.
  • 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.
  • Beat egg white; brush over dough. Combine sugar and cinnamon;

2 of 2

Country Scones (continued)

Directions (continued)

  • 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.