Afternoon Tea Scones

Total Time Prep/Total Time: 30 min.
Yield 6 scones
Test Kitchen Approved
"Your guests will love these scones served with butter, jam or jelly," suggests Ruth Ann Stelfox of Raymond, Alberta. "Or try them as an addition to a weeknight meal. Your family's eyes will light up when they see a plate of them on the table."

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cold butter
  • 1 large egg, lightly beaten
  • 3/4 cup sour cream
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/2 cup dried currants or raisins
  • 1 large egg yolk
  • 2 tablespoons water

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg, sour cream, lemon zest and orange zest; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times.
  2. 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.

Nutrition Facts

1 each: 295 calories, 8g fat (5g saturated fat), 91mg cholesterol, 559mg sodium, 47g carbohydrate (0 sugars, 2g fiber), 8g protein.

"Your guests will love these scones served with butter, jam or jelly," suggests Ruth Ann Stelfox of Raymond, Alberta. "Or try them as an addition to a weeknight meal. Your family's eyes will light up when they see a plate of them on the table."
Recipe Creator

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