Afternoon Tea Scones
CATEGORIES
INGREDIENTS
  • 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
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt;
  2. cut in butter until mixture resembles coarse crumbs.
  3. Stir in egg, sour cream, currants, lemon peel and orange peel.
  4. Turn onto a well-floured surface.
  5. Roll into a 7-in. circle.
  6. In a small bowl, beat egg yolk and water.
  7. Brush over dough.
  8. Cut into six wedges.
  9. Transfer to a greased baking sheet.
  10. Bake at 400 for 15 minutes or until golden brown.
  11. 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.