Best Four O Clock Tea Scones Recipes

AFTERNOON TEA SCONES

Afternoon Tea Scones image

"Your guests will love these scones served with butter, jam or jelly," suggests Ruth Ann Stelfox of Raymond, Alberta. "Or try them as an addition to a weeknight meal. Your family's eyes will light up when they see a plate of them on the table."

Provided by Taste of Home

Time 30m

Yield 6 scones.

Number Of Ingredients 13

Ingredients

1-3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter
1 large egg, lightly beaten
3/4 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup dried currants or raisins
1 large egg yolk
2 tablespoons water

Steps:

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg, sour cream, lemon zest and orange zest; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times., Roll into a 7-in. circle In a small bowl, beat egg yolk and water. Brush over dough. Cut into six wedges. Transfer to a greased baking sheet. Bake at 400° for 15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 559mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.

FOUR O' CLOCK TEA SCONES

Four O' Clock Tea Scones image

Don't let the name fool you...these are good any time of day. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories Scones

Time 30m

Yield 15 scones

Number Of Ingredients 9

Ingredients

2 cups cake flour, sifted (all-purpose flour is fine if you don't have cake flour)
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons baking powder
4 tablespoons butter
1/2 cup milk
1 egg, well beaten
butter, melted
sugar

Steps:

Preheat oven to 400F and grease a baking sheet.
Sift dry ingredients together; cut in butter.
Add milk to egg and add to flour mixture gradually, adding more milk if necessary.
Knead lightly on a floured board.
Pat and roll to 1/2 inch thickness.
Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar.
Bake for 15 minutes.

Nutrition Facts : Calories 107.3, Fat 3.9, SaturatedFat 2.3, Cholesterol 23.4, Sodium 205.2, Carbohydrate 15.8, Fiber 0.3, Sugar 0.9, Protein 2.2