Lemon and Currant Scones
A brunch classic, these lemon and currant scones are best served warm from the oven with strawberry jam or other fruit preserves.
| Servings |
| 24people |
| Servings |
| 24people |
Ingredients
- 1 2/3 cup all-purpose flour
- 3 tbsp granulated sugar
- 2 tsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup unsalted butter cold and cut into small cubes
- 1/4 cup dried currants
- 2 tsp grated lemon zest
- 1/2 cup buttermilk
- 2 tbsp buttermilk
- 1 egg
Servings: people
Units:
|
Ingredients
Servings: people
Units:
|
Instructions
- In a large bowl, whisk flour, 3 tbsp (45 mL) of the sugar, the baking powder, baking soda and salt. Using a pastry blender or fingertips, mix in butter until it forms coarse crumbs. Stir in currants and lemon zest.
- In a small bowl, whisk ½ cup (125 mL) of the buttermilk with egg; add to flour mixture, stirring just until incorporated.
- Turn dough out onto lightly floured surface; pat into ½-inch (1 cm) thickness. Using a 1½-inch (3.5 cm) round cutter, cut out scones. Press any scraps together and repeat with remaining dough to make about 24 scones.
- Place 1 inch (2.5 cm) apart on parchment-paper-lined baking sheet. Brush tops with remaining buttermilk; sprinkle with remaining sugar. Bake in a preheated 400°C (200°C) oven until light golden on the outside and fluffy inside, 12 to 14 minutes.
Recipe Notes
Per Scone: 73 calories, 1 g protein, 3 g fat (2 g saturated fat), 10 g carbohydrates, 0 g fibre, 17 mg cholesterol, 59 mg sodium
