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Afternoon Tea Scones

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Member since 2008

Serves 6 scones | Prep Time | Cook Time


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

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

Pairs Well With


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.

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