Afternoon Tea Scones


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Member since 2008
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Serves 6 scones | Prep Time | Cook Time

Why I Love This Recipe

A small funnel is handy for separating egg whites from the yolks.Break the egg over the funnel.The whites will run through the funnel,and the yolk will remain.


Ingredients You'll Need

1 3/4 cups all-purpose
1/4 cup sugar
2 tsp.baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 tbsp. cold butter
1 egg, lightly beaten
3/4 cup sour cream
1/2 cup dried currants or raisins
1 tsp. grated lemon peel
1 tsp. grated orange peel
1 egg yolk
2 tbsp. water


Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt;


cut in butter until mixture resembles coarse crumbs.


Stir in egg, sour cream, currants, lemon peel and orange peel.


Turn onto a well-floured surface.


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


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