Print Options:

Buttermilk-Currant Scones with Lemon Glaze





Yields
Makes 8 scones

Flaky and tender, with just the right balance of sweetness and lemony tang. Prep and Cook Time: about 45 minutes.

Buttermilk-Currant Scones with Lemon Glaze




Leigh Beisch
 2 1/2 cups all-purpose flour
 1/4 cup granulated sugar
 2 teaspoons baking powder
 1/2 teaspoon salt
 1/2 cup cold butter, cut into chunks
 3/4 cup buttermilk
 1 large egg
 1/2 cup dried currants
 1 tablespoon grated lemon peel
 2/3 cup powdered sugar
 2 tablespoons lemon juice
Step 1
1

Preheat oven to 350°. In a bowl or food processor, mix or whirl flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until mixture resembles coarse meal. If using a processor, scrape mixture into a bowl.

Step 2
2

In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture along with dried currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).

Step 3
3

Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4 inches thick. Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a baking sheet.

Step 4
4

Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.

Step 5
5

Note: Nutritional analysis is per scone.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 360Calories from Fat 33
% Daily Value *
Total Fat 13g20%

Saturated Fat 7.5g38%
Cholesterol 58mg20%
Sodium 419mg18%
Total Carbohydrate 56g19%

Dietary Fiber 1.8g8%
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.