Lemon-Currant Scones
- Level
- very easy
- 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
Directions
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
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Nutritional Facts
- 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