Enjoy these tender sour cream and currantscones with orange marmalade and a cup of tea.
Recipe: Sour Cream and CurrantScones
1/2 cup dried currants
Preheat oven to 425°F (220°C).
Pour hot water over currants to coverand let stand for 30 minutes. Drain well.
In a bowl, combine flour, sugar, bakingpowder, baking soda, and salt; mix well. Using a pastry blendercut butter into flour mixture until it resembles tiny crumbs.Form a well in center of mixture.
Combine drained currants, egg yolk andsour cream together and pour into the center of the well in flourmixture. Stir mixture just until combined, dough will be sticky.
Turn dough out onto floured work surfaceand knead several times. Form a ball and pat out to approximately3/4-inch-thick, 6 to 8-inch circle. Cut into 8 wedges. Placewedges on ungreased baking sheet.
Bake for 10 to 12 minutes or to a lightgolden brown. Serve warm.
2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons butter
1 large egg yolk
1 cup sour cream
Makes 8 scones.
Scone Recipe – How to Make SconesIf the Sour Cream and CurrantScones recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog