"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Afternoon Scones Recipe

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This recipe for Afternoon Scones, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Belva Wadleigh


1 3/4 C All-purpose flour
1/4 C sugar
2 tsp. baking powder
3/4 tsp baking soda
1/2 tsp. salt
2 Tbsp. cold butter
1 egg, beaten
3/4 C sour cream (or reduced low fat)
1/2 C dried currants or raisins
1 tsp. grated lemon peel
1 tsp. grated orange peel
1 egg yolk
2 Tbsp. cold water

Combine flour, sugar, baking powder, baking soda, and salt.

Cut in butter until mixture resembles course crumbs.

Stir in egg, sour cream, currants, lemon and orange peel.

Turn onto well-floured surface, and roll into a 7" circle.

In small bowl beat egg yolk and water - brush over dough.

Cut into 6 wedges. Transfer to greased baking sheet.

Bake at 400 for 15 minutes or until golden brown.

Serve warm

Number Of Servings:
Number Of Servings:
6 scones
Personal Notes:
Personal Notes:
1 scone (with reduced fat sour cream) equals 295 calories, 8 g. fat (5 g. saturated fat), 91 mg. cholesterol, 59 mg. sodium, 47 g. carbohydrate, 2 g. fiber, 8 g. protein.




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