Lemon and Currant Scones

A brunch classic, these lemon and currant scones are best served warm from the oven with strawberry jam or other fruit preserves.

Lemon and Currant Scones
Lemon and Currant Scones
Servings
24people
Servings
24people
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. In a large bowl, whisk flour, 3 tbsp (45 mL) of the sugar, the baking powder, baking soda and salt. Using a pastry blender or fingertips, mix in butter until it forms coarse crumbs. Stir in currants and lemon zest.
  2. In a small bowl, whisk ½ cup (125 mL) of the buttermilk with egg; add to flour mixture, stirring just until incorporated.
  3. Turn dough out onto lightly floured surface; pat into ½-inch (1 cm) thickness. Using a 1½-inch (3.5 cm) round cutter, cut out scones. Press any scraps together and repeat with remaining dough to make about 24 scones.
  4. Place 1 inch (2.5 cm) apart on parchment-paper-lined baking sheet. Brush tops with remaining buttermilk; sprinkle with remaining sugar. Bake in a preheated 400°C (200°C) oven until light golden on the outside and fluffy inside, 12 to 
14 minutes.
Recipe Notes

Per Scone: 73 calories, 1 g protein, 3 g fat (2 g saturated fat), 10 g carbohydrates, 0 g fibre, 17 mg cholesterol, 59 mg sodium