Lemon-Currant Scones
Prep Time
Makes
Cooking Mode
2 cups all-purpose flour, plus more for dusting
½ cup sugar, plus more for sprinkling
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cut into small pieces
⅓ cup dried currants
¾ cup 35% whipping cream, plus more for brushing
1 egg
2 tsp finely grated lemon zest
1 tsp vanilla extract
2 cups all-purpose flour, plus more for dusting
½ cup sugar, plus more for sprinkling
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cut into small pieces
⅓ cup dried currants
¾ cup 35% whipping cream, plus more for brushing
1 egg
2 tsp finely grated lemon zest
1 tsp vanilla extract
Directions
1Preheat oven to 400°F (200°C). Whisk together flour, sugar, baking powder and salt. Cut butter into flour mixture using pastry-blender or fingertips until mixture resembles coarse meal. Stir in currants.
2In small bowl, whisk together ¾ cup (175 mL) cream, egg, lemon zest and vanilla. Stir into flour mixture just until moistened (do not overwork dough). Transfer dough onto lightly floured board; pat into 7-in. (18-cm) round. Cut into 8 wedges. Place wedges 2-in. (5-cm) apart on parchment-lined baking sheet.
3Brush tops lightly with cream; sprinkle each wedge with pinch of sugar. Bake 18 to 20 min., or until golden brown. Serve warm or at room temperature.
Tips
1
Substitute raisins or dried cranberries for currants.
Disclaimer
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Personal Note
Personal Note