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
How to Make It
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.
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).
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.
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.