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Country Scones

Rated as 4.76 out of 5 Stars

"These tempting triangles perfectly balance a light and airy texture with a rich and moist flavor. I serve them frequently for breakfast with fresh fruit, coffee and juice."
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Ingredients

35 m servings
Original recipe yields 18 servings

Directions

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  1. Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine sour cream and egg yolks; add to crumb mixture. Stir in currants just until blended.
  3. Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate. Beat egg white; brush over dough. Combine sugar and cinnamon; sprinkle over tops. Bake at 425 degrees F for 15-18 minutes or until golden brown. Serve warm.

Reviews

Read all reviews 34
  1. 41 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I really enjoyed this recipe!!! However, I didn't have any sour cream, so I ended up using 1/2 a cup of light vanilla yogurt and 1/2 a cup of Fat Free Sour Cream and it turned out well and helpe...

Most helpful critical review

These were tasty enough; but not a real scone texture..nice crispy outside but too light and fluffy. I prefer a moist, yet denser scone. Will keep searching.

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I really enjoyed this recipe!!! However, I didn't have any sour cream, so I ended up using 1/2 a cup of light vanilla yogurt and 1/2 a cup of Fat Free Sour Cream and it turned out well and helpe...

These were awesome! They turned out beautiful and flaky and my family loved them! I used raisins in mine and added about 1/2 tbsp of cinnamon to the dough and used brown sugar instead of the whi...

I loved the flavor of these scones, and I ALMOST loved the texture. They were definitely light and airy, and I would have preferred that they be slightly more dense than they were. The flavor wa...

My first attempt at making scones and they were fantastic. I didn't have sour cream so I used non fat greek yogurt instead, which was awesome. I made my plane then served them with all day app...

This recipes was the first one I have ever used for scones and I loved it. They are really easy to make! The first time I stuck with the recipe but the second time I made some with butterscotch ...

This recipe was great and super easy. I used craisins instead of currants. I also grated the rind of one lemon and juiced half of it in the dough to make lemon/cranberry scones. I did not make t...

I had spare egg yolks after making a pavlova so I made these in the triangle shape which was novel. They were delicious. Using the sour cream always makes the finished product beautifully mois...

I would like to say this recpie is so easy to make and it so good. Also I would like to say that with a parent who is diabetic she can even have this.

I'VE BEEN TRYING ALL SCONE RECIPES. THIS IS TERRIFIC. I USED RAISENS AND ADDED HALVED CANDIED CHERRIES (LIKE IN FRUIT CAKES). AND I BASTED THE TOPS W/EGG & SPRINKLED SPLENDA & CINNAMON MIX. ALS...