You can also make these light scones in traditional triangles rather than in rounds, as they are here. To do so, in Step 2, pat the dough into 2 smaller rounds and use a sharp knife or pizza wheel to cut the rounds into wedges. Bake as directed.
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2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1/4 cup dried currants
1 teaspoon finely grated lemon zest
1 cup heavy cream
How to Make It
Preheat the oven to 375°. In a large bowl, whisk the flour with the 3 tablespoons of sugar, the baking powder and the salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Stir in the dried currants and lemon zest. Add 3/4 cup plus 2 tablespoons of the heavy cream and stir just until the dough is evenly moistened. Gather the dough into a ball and gently knead it a few times.
On a lightly floured surface, pat the dough into a 1/2-inch-thick round. Using a 2 1/2-inch round biscuit cutter, stamp out as many scones as you can. Gently gather the scraps, press them together and cut several more. Transfer the scones to a baking sheet.
Brush the scones with the remaining 2 tablespoons of cream and sprinkle generously with sugar. Bake in the lower third of the oven for about 25 minutes, or until the scones are golden. Let cool slightly before serving.
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