Lemon-Currant Cream Scones

Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.

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  • prep time 20 min
  • total time 50 min
  • ingredients 10
  • servings 15
 

Ingredients

2
cups all-purpose flour
1/4
cup granulated sugar
3
teaspoons baking powder
1/2
teaspoon salt
1/2
cup dried currants
1
teaspoon grated lemon peel
1 1/3
cups whipping cream
1
cup powdered sugar
2
to 3 tablespoons lemon juice
Additional grated lemon peel, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • 2 In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
  • 3 On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
  • 4 Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.
  • 1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • 2 In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
  • 3 On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
  • 4 Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.

EXPERT TIPS

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Expert Tips

Feel free to mix the dry ingredients ahead of time and store in a resealable food-storage plastic bag.

If your family isn't big on currants, leave them out and stir in 1/2 cup of dried blueberries instead.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
180mg
180%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.