Lemon Buttermilk Scones with Currants

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Lemon Buttermilk Scones with Currants
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. The recipe is originally from the April 2006 Sunset Magazine.
Recipe type: Dessert | Scones
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature
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:
  • ⅔ cup confectioners (powdered) sugar
  • 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat oven to 350 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, baking powder, salt, and sugar; whisk together to mix.
  2. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  3. 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.
  4. 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. Tip: 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.
  5. Bake: 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:
  1. In a small bowl, combine confectioners sugar and lemon juice. Drizzle glaze over the warm scones.