Lemon Currant Scones
Lemon-scented scones studded with currants are a Mildly Decent breakfast treat. The dough should be just moist, so be careful not to overmix it after adding the liquid. These scones (along with some of the recipes to follow) are cut into larger wedges, but can be made into smaller scones according to
taste (see the Chef’s Tip). Scone dough may also be shaped and then frozen prior to baking, making it easy to bake off a few warm-from-the-oven scones at a time.
MAKES 10–12 SCONES
- 2 cups (8.75 oz.) all-purpose flour
- ¼ cup (1.8 oz.) granulated sugar
- 2 ½ tsps. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tbsp. finely grated lemon zest
- 6 tbsps. unsalted butter, cut into bits
- ½ cup (2.9 oz.) currants (reconstituted in warm water if desired)
- 1 large egg
- 2/3 cup (5.3 oz.) buttermilk
- 1 cup (4.2 oz.) confectioners’ sugar
- 2 tbsps. lemon juice
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or lightly grease.
Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in a large bowl. Cut the butter into the flour mixture with a pastry blender to form a coarse mixture. Stir in the currants. Whisk the egg and buttermilk together in a measuring cup and pour it into the flour butter mixture. Stir until just combined.
Turn the dough onto a lightly floured surface and press it into an 8” disk about ½” thick. Cut the dough in half. Cut each half into 5–6 even triangles and place them on the baking sheet at least 1” apart. Bake 12–15 minutes, until the tops are golden brown. Transfer the scones to a rack to cool
Whisk together the confectioners’ sugar and lemon juice to form a glaze. Drizzle the glaze evenly over the scones. Allow the glaze to set up to 5 minutes before serving.
Chef’s Tip: To make 20–24 smaller scones, divide the dough in half. Form each half into a disk about 4” in diameter and cut each disk in half. Cut each half into 5–6 even triangles and proceed with baking.
Cranberry Ginger Cream Scones
Cream scones have a tender, cake-like crumb with flaky layers. Here they are formed into the traditional triangle scones. Because the dough is so tender, these may also be cut out with a round cookie cutter or other shape, gathering and reshaping the scraps as necessary without toughening the scones.
MAKES 10–12 SCONES
- 1 2/3 (7.3 oz.) cups all-purpose flour
- 1/3 cup (1.9 oz.) white cornmeal
- 1/3 cup (2.3 oz.) granulated sugar
- 2 tsps. baking powder
- ¼ tsp. salt
- 5 tbsps. unsalted butter, cut into bits
- ¾ cup (6 fl. oz.) heavy cream
- ¾ cup (4.4 oz.) dried cranberries
- ¼ cup (1.5 oz.) diced candied ginger
- 1 large egg
- 2 tsps. sanding sugar
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Cut the butter in with a pastry blender until crumbly. Form a well in the center of the flour mixture and pour in the cream. Stir the mixture until just combined. Stir in the cranberries and ginger. Form the dough into a ball and transfer it to a lightly floured work surface. Knead the dough for 1 minute.
Press the dough into a 10” x 15” rectangle about ¼” thick. Using the long side, roll the dough up as if making a jellyroll. Flatten the dough and fold it up in half. Press the dough into an 8” disk about ½ ” thick. Cut the dough in half. Cut each half into 5–6 even triangles and place them on the baking
sheet at least 1” apart. Whisk the egg with a pinch of salt in a small bowl. Brush the tops of the scones with egg and sprinkle the sanding sugar evenly over top.
Bake for 15–18 minutes, until golden brown. Cool for 5 minutes on a rack before serving. Store completely cooled scones in an airtight container for up to 3 days.