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Sour Cream and Currant Scones recipe

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
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

  • 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.

    Makes 8 scones.

    Scone Recipe – How to Make Scones

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