Buttermilk-Currant Scones with Lemon Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Flaky and tender, with just the right balance of sweetness and lemony tang. Prep and Cook Time: about 45 minutes. Ingredients:
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 |
Directions:
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.
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).
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.
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.
5. Note: Nutritional analysis is per scone.
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