AFTERNOON TEA SCONES RECIPE

By ezunich

Ingredients

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

Details

Servings 6

Preparation

Step 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.
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. Yield: 6 scones.