Lemon-Currant Cream Scones

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

  • 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
  • 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.
  • 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.
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