Buttermilk-Currant Scones with Lemon Glaze
Buttermilk-Currant Scones with Lemon Glaze might be just the morn meal you are searching for. This recipe serves 8. One serving contains 356 calories, 6g of protein, and 13g of fat. Head to the store and pick up lemon juice, egg, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet.
Instructions
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.