Scones With Currants And Lemon Zest
These delightful scones are a perfect treat for any time of day. The buttery, flaky texture combined with the subtle sweetness of currants and hint of lemon zest make them a delightful accompaniment to a cozy breakfast or afternoon tea. The cinnamon sugar topping adds an extra layer of flavor that will leave you coming back for more. Enjoy these warm or at room temperature for a delightful homemade treat that will surely impress your family and friends.
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 2 tsp. grated lemon zest
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup dried currants
- 3/4 cup heavy cream
- 1 Tbs. granulated, Demerara or turbinado sugar
- 1 tsp. ground cinnamon
- 2 tsp. milk or heavy cream
Instructions
- Preheat an oven to 425°F. Line a rimless baking sheet with parchment paper.
- To make the dough by hand, in a bowl, stir together the flour, granulated sugar, baking powder, salt and lemon zest. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas. Stir in the currants. Pour the cream over the flour mixture and stir with a fork or rubber spatula just until the dry ingredients are moistened.
- To make the dough with a food processor, combine the flour, granulated sugar, baking powder, salt and lemon zest in the processor and pulse 2 or 3 times to mix. Add the butter and pulse 7 or 8 times, just until the mixture forms large, coarse crumbs the size of peas. Scatter the currants over the dough. Pour in the cream and pulse just until moistened.
- Turn the dough out onto a lightly floured work surface and press gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter. Cut the round into 6 wedges, or use a 3-inch biscuit cutter to cut out rounds. Place 1 inch apart on the prepared baking sheet.
- To make the topping, in a small bowl, stir together the sugar and cinnamon. Brush the dough with the milk and sprinkle evenly with the cinnamon sugar.
- Bake until the scones are golden brown, 13 to 17 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days. Makes 6 scones.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Comments
No comments found.