Orange Sugared Scones
Orange and currants add extra flavor to traditional scones, an easy to make quick bread that is special for mom as well as weekend guests.
15 min.prep time
40 min.total time
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/2 cup currants or raisins
1 tablespoon freshly grated orange peel
1 egg, separated
4 teaspoons lemon juice
2 tablespoons sugar
Heat oven to 375°F. Combine flour, baking powder, baking soda, salt and cinnamon in large bowl; cut in butter until mixture resembles coarse crumbs.
Combine 1/2 cup sugar, currants and orange peel in small bowl. Stir into flour mixture.
Stir together sour cream, egg yolk and lemon juice in medium bowl with wire whisk until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.) Knead about 5 to 8 times to combine all ingredients.
Divide dough in half. Pat each half into 6-inch circle. Place both 6-inch circles on large greased baking sheet. Cut each circle into 6 wedges.
Beat egg white in small bowl with fork until frothy. Brush tops of scones with egg white; sprinkle with 2 tablespoons sugar. Bake for 25 to 30 minutes or until scones are lightly browned.
To serve, separate into individual scones. Serve with honey butter, if desired.
Nutrition Facts (1 scone)
Dietary Fiber: 0g
Recipe #6325C©1995Land O'Lakes, Inc.