Lemon currant scones recipe
Lemon-Currant Scones recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 cup (1/2 stick) cold butter
- 1/2 cup currants
- 1/2 teaspoon lemon zest
- juice of one lemon
- 1/2 cup half & half
- 1 egg
This is a signature recipe for Napoleon’s Retreat.
In a medium to large bowl, combine flour, sugar, and baking powder. Cut in butter until mixture is crumbly. Stir in currants, lemon zest, and lemon juice. Beat egg with half & half and add to dry ingredients, stirring until blended. Turn dough onto a lightly floured surface and form into a large circle, 3/4 to 1 inch in thickness. Cut into 8 to 10 wedges (depending on desired size) and place on lightly greased baking sheet. Brush scones with a beaten egg or egg-milk mixture for a nice finish and bake at 375 degrees for 10 to 15 minutes or until golden brown.
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