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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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
TOPPING:

Directions

Instructions Checklist
  • Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside.

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  • 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.

  • 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.

Nutrition Facts

139 calories; protein 2.6g; carbohydrates 18.1g; fat 6.5g; cholesterol 36.9mg; sodium 220.2mg. Full Nutrition
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Reviews (34)

Rating: 5 stars
02/07/2007
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 helped cut a few calories. Also, I tried Blackberries instead of currants and it's delicious! These scones are light and fluffy. I enjoyed them immensely! Read More
(19)
Rating: 5 stars
08/23/2010
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 white sugar called for. Turned out delicious! I also topped with br. sugar and cinnamon with the egg whites Read More
(9)
Rating: 4 stars
03/25/2008
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 was so good, though, that I'll make them again and perhaps reduce the amount of leavening. I halved the recipe and ended up with six HUGE scones. Read More
(8)
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Rating: 5 stars
09/27/2010
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 apple butter from the site. Read More
(7)
Rating: 5 stars
08/01/2008
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 chips, some with chocolate chips, and some with dates. Everyone really LOVED the butterscotch. Read More
(7)
Rating: 5 stars
03/04/2012
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 moist and soft. The only down side is that they didn't last very long and I have to go and buy more sour cream to do another batch!!! Read More
(5)
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Rating: 5 stars
05/10/2012
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 the topping instead I made a lemon glaze with powered sugar and lemon juice. SO YUMMY! Read More
(5)
Rating: 5 stars
05/26/2007
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. Read More
(3)
Rating: 5 stars
08/15/2011
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. ALSO, USED SPLENDA BLEND (1 TBS) INSTEAD OF SUGAR. THE BEST!! THANKS Read More
(2)