Afternoon Tea Scones

• 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

1. 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.
2. 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
3. . Bake at 400u0b0 for 15 minutes or until golden brown. Serve warm.

flour, sugar, baking powder, baking soda, salt, cold butter, egg, sour cream, lemon zest, orange zest, raisins, egg yolk, water

Taken from www.tasteofhome.com/recipes/afternoon-tea-scones/ (may not work)