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Buttermilk-Currant Scones with Lemon Glaze

Leigh Beisch
Yield Makes 8 scones
Flaky and tender, with just the right balance of sweetness and lemony tang. Prep and Cook Time: about 45 minutes.


  • 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

Nutrition Information

  • calories 360
  • caloriesfromfat 33 %
  • protein 6.3 g
  • fat 13 g
  • satfat 7.5 g
  • carbohydrate 56 g
  • fiber 1.8 g
  • sodium 419 mg
  • cholesterol 58 mg

How to Make It

  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. 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. 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. 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.