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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 scones


  • 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 large egg, lightly beaten
  • 3/4 cup sour cream
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/2 cup dried currants or raisins
  • 1 large egg yolk
  • 2 tablespoons water


  • 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 zest and orange zest; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times.
  • 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.
Nutrition Facts
1 each: 295 calories, 8g fat (5g saturated fat), 91mg cholesterol, 559mg sodium, 47g carbohydrate (0 sugars, 2g fiber), 8g protein.
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Average Rating:
  • t-macka
    Feb 6, 2010

    I makes these a lot on the farm and most often I leave the lemon and orange peel out and add chopped glaze' cherries and chopped pecans along with the sultanas. I get asked for the recipe all the time.

  • lynniems
    Jan 6, 2010

    No comment left

  • Megan
    May 9, 2006

    No comment left