Leigh Beisch
Recipe from Sunset

Flaky and tender, with just the right balance of sweetness and lemony tang. Prep and Cook Time: about 45 minutes.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into chunks
  • 3/4 cup buttermilk
  • 1 large egg
  • 1/2 cup dried currants
  • 1 tablespoon grated lemon peel
  • 2/3 cup powdered sugar
  • 2 tablespoons lemon juice

Preparation

  1. 1. Preheat oven to 350°. In a bowl or food processor, mix or whirl flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until mixture resembles coarse meal. If using a processor, scrape mixture into a bowl.
  2. 2. In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture along with dried currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).
  3. 3. Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4 inches thick. Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a baking sheet.
  4. 4. Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.
  5. Note: Nutritional analysis is per scone.

April 2006

Nutritional Information

  • Calories: 360
  • Calories from fat: 33%
  • Protein: 6.3g
  • Fat: 13g
  • Saturated fat: 7.5g
  • Carbohydrate: 56g
  • Fiber: 1.8g
  • Sodium: 419mg
  • Cholesterol: 58mg