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Lemon-Currant Cream Scones
Lemon-Currant Cream Scones
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Prep Time:
20 minutes
Total Time:
50 minutes
Enhance lemon scones with a sweet-tart glaze for added flavor.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 cup dried currants
  • 1 1/3 cups whipping cream
  • 1 cup powdered sugar
  • 2 to 3 tablespoons lemon juice
  • Additional grated lemon peel, if desired
Instructions:
  • Preheat oven to 400°F and lightly grease cookie sheet with shortening or cooking spray.
  • Mix together flour, granulated sugar, baking powder, and salt in a large bowl using a fork. Add currants and 1 teaspoon of lemon peel. Pour in whipping cream all at once and stir until dry ingredients are just moistened.
  • On a lightly floured surface, knead the dough gently 6 or 7 times until smooth. Pat it down to 3/4 inch thickness, then cut with a 2-inch round cutter and place 2 inches apart on a cookie sheet.
  • Bake until light golden brown, then let cool for 15 minutes. In a small bowl, mix powdered sugar and lemon juice until smooth and thin. Drizzle this glaze over the scones, top with more lemon peel, and serve warm.

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