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.'"
- 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
- 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.
- 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.