Lemon-Currant Cream Scones

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

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

Directions

  1. 1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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