Afternoon Tea Scones
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.
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.