Buttermilk-Currant Scones with Lemon Glaze

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

1
Preheat oven to 35
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OvenOven
2
In a bowl or food processor, mix or whirl flour, sugar, baking powder, and salt to blend.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Food ProcessorFood Processor
BowlBowl
3
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.
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ButterButter
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BlenderBlender
BowlBowl
4
In a small bowl, whisk buttermilk and egg to blend.
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ButtermilkButtermilk
EggEgg
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WhiskWhisk
BowlBowl
5
Add to flour mixture along with dried currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).
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Dried CurrantsDried Currants
Lemon PeelLemon Peel
DoughDough
All Purpose FlourAll Purpose Flour
6
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.
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DoughDough
7
Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a baking sheet.
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DoughDough
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Baking SheetBaking Sheet
8
Bake scones until tops are browned, 20 to 25 minutes.
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OvenOven
9
Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice.
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Powdered SugarPowdered Sugar
Lemon JuiceLemon Juice
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Baking SheetBaking Sheet
BowlBowl
10
Drizzle glaze over warm scones.
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GlazeGlaze
11
Serve scones warm or let cool completely.
DifficultyHard
Ready In45 m.
Servings8
Health Score3
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