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Currant Cream Scones Recipe

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This recipe for Currant Cream Scones is from God's Cooks: Sharing Our Blessings - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 tsp. grated lemon zest
6 tbsp. cold unsalted butter, cut into 1/2 inch pieces
1/2 c. dried currants
3/4 c. heavy cream

Topping:
1 tbsp. sugar
1 tsp. cinnamon
1-2 tbsp. heavy cream
Directions:
Directions:
Preheat oven to 425ºF, line a half-sheet pan or rimless baking sheet with parchment paper and spray with non-stick cooking spray.
In a bowl, stir together the flour, sugar, baking powder, salt and lemon zest. Using a pastry blender cut in the butter until the mixture forms large, coarse crumbs. Stir in the currants. Pour the cream over the dry ingredients and mix just until the dry ingredients are moistened.
Turn the dough out onto a lightly floured surface and press together gently until the dough clings together in a ball. Pat out into two round disks about 1/2 inch thick. Cut each round into 6 wedges. Place the wedges 1 inch apart on the prepared pan.
To make the topping; combine the sugar and cinnamon. Brush the wedges with cream and sprinkle evenly with the cinnamon sugar.
Bake until golden brown, 13-17 minutes. Transfer to a wire rack to cool slightly. Serve warm. Store loosely covered at room temperature for 2 days.
Personal Notes:
Personal Notes:
This recipe is from Williams-Sonoma. Very tasty with jelly!

 

 

 

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