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A hint of orange hides in the sweet glaze of these tender scones.
Heat oven to 375°F.
Combine flour, baking powder, baking soda and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine 1/2 cup sugar, currants and lemon zest in another bowl. Stir into flour mixture.
Combine sour cream, egg yolk and water in bowl with whisk until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.)
Turn out onto 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 bowl with fork until frothy. Brush tops of scone dough with egg white; sprinkle with 2 tablespoons sugar. Bake 15-20 minutes or until lightly browned. Cool 10 minutes.
Combine all glaze ingredients in bowl, adding enough orange juice for desired glazing consistency. Drizzle over warm scones. Serve immediately.
Dietary Fiber: 0g
I made these scones without the glaze. They are very tasty, even without the glaze. The lemon flavour really adds a nice taste to them. The amount of sugar makes them gently sweet, which compliments the lemon flavour. I will keep this recipe and make them again.
WHAT A WAY TO START THE DAY..YUM
Made these scones and served them to our Shoreline Victorian Ladies Society , they are one of the Best that I have made the sour cream add the extra flavor, I used a small round sharp cutter, to serve them in bite size portions
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1688
© 2014 Land O'Lakes, Inc.
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