Glazed Lemon Currant Scones

1. 1

   Preheat oven to 400u00b0F. Line a large baking sheet with parchment paper or a Silpat.

2. 2

   In a large bowl or food processor, combine flour, sugar, baking powder, zest and salt. Stir in currants. Add butter and pulse in food processor or cut with two knives (or a pastry cutter) by hand until the mixture resembles coarse crumbs. Pour in 1 cup of cream and stir to incorporate. Add up to 2 more tablespoons of cream or milk until the dough just comes together (see note below). I prefer a crumbly yet slightly tackier dough than traditional for a scone, which results in a more tender and moist finished product.

3. 3

   Turn out the dough onto a lightly floured surface. Form into a ball and flatten into an 8-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to a baking sheet and brush with egg wash. Bake in the upper third of the oven for 16-20 minutes or until golden brown. A toothpick inserted into the center should come out clean. Cool for 5-10 minutes on the sheet tray, transfer to a wire rack and cool completely.

4. 4

   For the glaze, combine powdered sugar, butter, vanilla and salt in a medium bowl. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. When the scones are cooled, drizzle with glaze and allow to set before serving. Enjoy.

5. 5

   Note: I used 1 cup of cream plus a few teaspoons of regular milk, as needed, rather than using additional heavy cream.

* Per serving · 4 servings · Values may vary.

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