Leigh Beisch
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.

Ratings & Reviews

OtteratC's Review

June 20, 2011
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.