Monday, October 10, 2011

Lemon Currant Scones

These delicious golden scones are packed with currants and lemon zest, and made with butter and heavy cream.  So of course they’re delicious.  They’re very pretty too – brushing the tops with a little beaten egg and cream before baking creates a golden crust that’s lovely and tasty.

currant scones

I have been excitedly awaiting the cooler weather of fall so that I could start baking without heating my house to the point of insanity.  These scones were perfect for a brunchy fall snack.

currant scones

The dough is dry but really wasn’t hard to work with.  The trick is to shape it into rounds, then cut those rounds into wedges - on the parchment paper you’ll be baking the scones on.  Not having to transfer them from a working surface to a baking surface makes things much easier.

Lemon Currant Scones

  • 2 c flour
  • 1/4 c sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 c cold butter, cubed
  • 1 egg
  • 1/2 c heavy cream
  • 1/2 c currants
  • zest of one lemon

Preheat oven to 375

Whisk together flour, sugar, baking powder, and salt. Cut the cubed butter into the dry ingredients with a pastry blender or your fingers until it resembles coarse crumbs.

In a liquid measuring cup, whisk together cream and egg, then add the liquids to the drys.  Reserve 1 Tbsp of the cream/egg liquid.  Stir until just combined, then dump onto a piece of parchment paper.  Knead 3-4 times until the dough just holds together, then shape into two rounds.  Cut each round into quarters and pull the pieces a few inches apart.

Brush tops of scones with the remaining cream/egg liquid. Bake at 375 for 15-18 minutes.

currant scones


  1. love the scones... recipe seems easy enough... will make them for my wife

  2. I loves scones too. I bet these must be real yummy. Going to bookmark this to bake one day.

  3. Thanks, ladies, for the wonderful recipe. These were utterly delicious, and while I didn't have parchment or heavy cream, spraying the baking sheet and using half and half seemed fine. They were so pretty, too...the egg wash made the difference. Was glad to be led to your blog, will be following, trying new ideas in the kitchen. Janet


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