"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."
Afternoon Tea Scones Recipe photo by Taste of Home
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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 large egg, lightly beaten
3/4 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup dried currants or raisins
1 large 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 zest and orange zest; 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.