The lemon zest in the scone batter gives just a hint of lemon flavor, then the lemon glaze provides a zestier lemon taste. Don’t forget the currants, or substitute raisins if you prefer. My sister Linda Stradley shared this recipe with me from her website What’s Cooking America. The recipe is originally from the April 2006 Sunset Magazine

Lemon Buttermilk Scones
with Currants

Ingredients:

Dough:

2½ cups all-purpose flour, plus additional for work surface

2 teaspoons baking powder

½ teaspoon salt

¼ cup granulated sugar

½ cup unsalted butter, chilled, cut into small pieces

¾ cup buttermilk, chilled

1 large egg

1 tablespoon grated lemon zest

½ cup currants

Lemon Glaze:

2/3 cup confectioners (powdered) sugar

2 tablespoons freshly squeezed lemon juice

Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.

Directions:

1. Preheat oven to 350 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   Dough:
2. In a large mixing bowl, combine flour, baking powder, salt, and sugar; whisk together to mix.
   
   
3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
   
   
4. In a small bowl, stir the buttermilk, egg, and lemon zest together. Add the liquid mixture and the currants to the flour mixture; stir just until mixed. The dough will be stiff. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
   
   
5. On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick.  Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet.
   

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

Bake:

6. Bake 20 to 25 minutes or until the scones are very lightly browned. Remove scones from baking sheets and cool on a wire cooling rack.
   
   Lemon Glaze:
7. In a small bowl, combine confectioners sugar and lemon juice. Drizzle glaze over the warm scones.
   
   Makes 8 Scones
   
   TheBakingPan.com
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