Afternoon Tea Scones Recipe
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Afternoon Tea Scones

By: Ruth Ann Stelfox  
"'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.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 214 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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 egg, lightly beaten
  • 3/4 cup sour cream
  • 1/2 cup dried currants or raisins
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1 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. Stir in egg, sour cream, currants, lemon peel and orange peel.
  2. 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 degrees F for 15 minutes or until golden brown. Serve warm.

Footnotes

  • Nutritional Analysis: One serving (1 each) equals 295 calories, 8 g fat (5 g saturated fat), 91 mg cholesterol, 559 mg sodium, 47 g carbohydrate, 2 g fiber, 8 g protein.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2007 by opal~/~dragonfly 
Dough was very sticky to work with! I kept adding flour. I did not add the currents or raisins... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2007 by chefsazy 
I made these for a school function. They were both tasty and beautiful. I used dried... MORE

 
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