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.
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.
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.