AFTERNOON TEA SCONES

 

  • Cooking Time:
  • Servings: 6 scones
  • Preparation Time:

Ingredients

  • 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

Notes

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.

Categories: Breakfast  Brunch  Scone  Snack 

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