Sour Cream Scone Bites
A hint of orange hides in the sweet glaze of these tender scones.
20 min.prep time
45 min.total time
24 mini scones
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup currants
2 teaspoons freshly grated lemon zest
1 tablespoon water
2 tablespoons sugar
1 cup powdered sugar
2 to 4 teaspoons orange juice
Heat oven to 375°F. Combine flour, baking powder, baking soda and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine 1/2 cup sugar, currants and lemon peel in small bowl. Stir into flour mixture.
Combine sour cream, egg yolk and water in medium bowl with wire whisk until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.) On lightly floured surface, knead about 8 to 10 times to combine all ingredients.
Divide dough in half. Pat each half into 8x6-inch (about 1/2 inch thick) rectangle on 2 large greased baking sheets. Cut each rectangle into 12 (2-inch) squares. Do not separate dough squares.
Beat egg white in small bowl with fork until frothy. Brush tops of scone dough with egg white; sprinkle with 2 tablespoons sugar. Bake for 15 to 20 minutes or until lightly browned. Cool 10 minutes.
Meanwhile, combine all glaze ingredients in small bowl, adding enough orange juice for desired glazing consistency. Drizzle over warm scones. Serve immediately.
Nutrition Facts (1 scone bite)
Dietary Fiber: 0g
Recipe #14282©2008Land O'Lakes, Inc.