- Prep Time
- 10 mins
- Total Time
- 40 mins
- Makes
- 8 scones
Ingredients
- 2 cups
- all-purpose flour, plus more for dusting
- 500 mL
- ½ cup
- sugar, plus more for sprinkling
- 125 mL
- 1 tbsp
- baking powder
- 15 mL
- ½ tsp
- salt
- 2 mL
- ½ cup
- cold unsalted butter, cut into small pieces
- 125 mL
- ⅓ cup
- dried currants
- 75 mL
- ¾ cup
- 35% whipping cream, plus more for brushing
- 175 mL
- 1
- egg
- 2 tsp
- finely grated lemon zest
- 10 mL
- 1 tsp
- vanilla extract
- 5 mL
Method
- Step 1
- Preheat 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.
- Step 2
- In 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.
- Step 3
- Brush 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
Substitute raisins or dried cranberries for currants.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 scone):
- Calories:
- 380
- Fat:
- 21 g
- Saturated Fat:
- 13 g
- Carbs:
- 42 g
- Fibre:
- 1 g
- Sugar:
- 17 g
- Cholesterol:
- 85 mg
- Protein:
- 5 g
- Sodium:
- 300 mg
