Country Scones Recipe
Country Scones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 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; sprinkle over tops. Bake at 425° for 15-18 minutes or until golden brown. Serve warm. Yield: 16 scones.
Originally published as Country Scones in Best of Country Breads 2000, p101

Nutritional Facts

1 each: 156 calories, 7g fat (4g saturated fat), 46mg cholesterol, 249mg sodium, 20g carbohydrate (8g sugars, 1g fiber), 3g protein.

  • 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
  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.
Originally published as Country Scones in Best of Country Breads 2000, p101

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