Recipe

Buttermilk-currant Scones With Lemon Glaze Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°.
Step #2 In a bowl or food processor/blender, sugar, mix or whirl flour, baking powder, & salt to mix.
Step #3 Add butter & cut in with a pastry mixer or pulse until mixture resembles coarse meal.
Step #4 If using a processor, scrape mixture into a bowl.
Step #5 In a small bowl, whisk buttermilk & egg to mix.
Step #6 Add to flour mixture along with dried currants & lemon peel.
Step #7 Stir with a fork just until evenly moistened (dough will look crumbly).
Step #8 Scrape dough onto a floured surface and, work it into a ball, with lightly floured hands, then pat into a 7-inch round about 1 3/4 inches thick.
Step #9 Cut dough into eight equal wedges.
Step #10 Arrange wedges 2 inches apart on a baking sheet.
Step #11 Bake scones until tops are browned, 20 to 25 mins.
Step #12 Let cool about 10 mins on baking sheet.
Step #13 Meanwhile, in a small bowl, stir this together powdered sugar & lemon juice.
Step #14 Drizzle glaze over warm scones.
Step #15 Serve scones warm or let cool completely.
Step #16 Note: Nutritional analysis is per scone.
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