These scones are tender and moist, unlike some recipes. The combination of the dried cranberries (which I substituted for the currants) and grated lemon peel make it interesting and the lemon glaze really adds zing. Since I don't usually keep buttermilk around, I just added about 1 tablespoon of vinegar to the measuring cup, then added regular or soy milk to the amount I needed.
Buttermilk-Currant Scones with Lemon Glaze
OtteratC Posted: 06/20/11