Afternoon Tea Scones

(from Lucianolinda’s recipe box)

Source: Southern Living mag.

Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. cold butter
  • 1 egg, 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 karge bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in the egg, sour cream, currants, lemon peel and orange peel.
  2. Turn onto a well-floured surface. Roll into a 7-inch 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 degrees for 15 minutes or until golden brown. Serve warm.

  3. makes 6 scones

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