Lemon-Currant Scones
Prep time: 10min
Total time: 40min
Makes: 8 scones
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
Per serving (1 scone):
calories
380
fat
21 g
saturated fat
13 g
carbs
42 g
sugar
17 g
protein
5 g
cholestrol
85 mg
fibre
1 g
sodium
300 mg
Directions
-
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.
-
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.
-
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.
