Recipes
AFTERNOON TEA SCONES
Afternoon Tea Scones
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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PrintINGREDIENTS
- Servings: 6 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
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
RECIPE BACKSTORY
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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