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.

How to Make It

Step 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.

Step 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).

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per scone.

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