Afternoon Tea Scones

Afternoon Tea Scones

"'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.'"
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30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

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  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.


  • 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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I made these for a school function. They were both tasty and beautiful. I used dried blueberries instead of currents. Wow! Thanks for the recipe!

Dough was very sticky to work with! I kept adding flour. I did not add the currents or raisins (personal preference) and just made plain scones. Maybe that had something to do with it...probably...

I made these today for my moms Birthday Tea Party. I used a biscuit cutter after rolling out the dough and then cut those in half to make bite sized scones for the Tea. I also used half of the b...

I found the dough to be overly wet, I added well over 1c of flour and the dough was still wet! After having cut the scones out, picking them up was a nightmare, they were exceptionally floppy a...

Not overly sweet, lends itself to jam and butter. I have made 3 times and they went over well all three times.

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