Lemon-Currant Cream Scones

Name: Lemon-Currant Cream Scones
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 15
Cuisine: English, British, Scottish, European
Ingredients: 3 teaspoons baking powder; 118 milliliters dried currants; 473 milliliters Gold all-purpose flour; 59 milliliters granulated sugar; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 15 servings Additional grated lemon peel, if desired; 237 milliliters powdered sugar; 1 teaspoons salt; 315 milliliters whipping cream

The recipe Lemon-Currant Cream Scones is ready in roughly 50 minutes and is definitely an amazing vegetarian option for lovers of Scottish food. This recipe covers 4% of your daily requirements of vitamins and minerals. This morn meal has 193 calories, 2g of protein, and 8g of fat per serving. This recipe serves 15. A mixture of baking powder, whipping cream, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 400F. Lightly grease cookie sheet with shortening or spray with cooking spray.

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Cooking Spray

Shortening

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Baking Sheet

Oven

In large bowl, mix flour, granulated sugar, baking powder and salt with fork.

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Granulated Sugar

Baking Powder

All Purpose Flour

Salt

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Bowl

Mix in currants and 1 teaspoon lemon peel.

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Lemon Peel

Currants

Add whipping cream all at once; stir just until dry ingredients are moistened.

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Whipping Cream

On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick.

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Dough

Cut with 2-inch round cutter.

Place 2 inches apart on cookie sheet.

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Equipment you will use

Baking Sheet

Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle.

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Powdered Sugar