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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1-3/4 cups king arthur unbleached 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 teaspoon grated lemon peel |
1 teaspoon grated orange peel |
1/2 cup dried currants or raisins |
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. Whisk the egg, sour cream, lemon peel and orange peel; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times.
2. 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.
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