Lemon-Currant Scones

  • Prep Time 10 min
  • Total Time 40 min
  • 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.

Nutrition Facts

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