Afternoon Tea Scones

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Filed Under: bread, quick

Servs: 6   Prep:   Cook:

"'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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Ingredients [?]

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


  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.

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