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Prep Time
10 mins
Total Time
40 mins
Makes
8 scones

Ingredients

2 cups
all-purpose flour, plus more for dusting
500 mL
½ cup
sugar, plus more for sprinkling
125 mL
1 tbsp
baking powder
15 mL
½ tsp
salt
2 mL
½ cup
cold unsalted butter, cut into small pieces
125 mL
⅓ cup
dried currants
75 mL
¾ cup
35% whipping cream, plus more for brushing
175 mL
1
egg
2 tsp
finely grated lemon zest
10 mL
1 tsp
vanilla extract
5 mL

Directions

Step 1
Preheat oven to 400°F (200°C). Whisk together flour, sugar, baking powder and salt. Cut butter into flour mixture using pastry-blender or fingertips until mixture resembles coarse meal. Stir in currants.
Step 2
In small bowl, whisk together ¾ cup (175 mL) cream, egg, lemon zest and vanilla. Stir into flour mixture just until moistened (do not overwork dough). Transfer dough onto lightly floured board; pat into 7-in. (18-cm) round. Cut into 8 wedges. Place wedges 2-in. (5-cm) apart on parchment-lined baking sheet.
Step 3
Brush tops lightly with cream; sprinkle each wedge with pinch of sugar. Bake 18 to 20 min., or until golden brown. Serve warm or at room temperature.

Tip

Substitute raisins or dried cranberries for currants.
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Nutrition Facts

Nutrition Description:
Per serving (1 scone):
Calories:
380
Fat:
21
Saturated Fat:
13
Carbs:
42
Fibre:
1
Sugar:
17
Cholesterol:
85 mg
Protein:
5
Sodium:
300 mg
Potassium:
0