American

Currant Biscones with Salted Maple Butter

July 28, 2019
Photo by Riley Wofford
Author Notes

Biscuit meets scone - these lemon-kissed pastries are packed with dried currants and served with a smear of salted maple butter. —Riley Wofford

  • Prep time 25 minutes
  • Cook time 22 minutes
  • Makes 8 scones
Ingredients
  • Scones:
  • 2 cups all-purpose flour, plus more for forming
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/2 cup dried currants
  • 1/2 teaspoon grated lemon zest
  • 3/4 cup cold heavy cream, plus more for brushing
  • Coarse raw sugar, such as Demerara or Turbinado, for sprinkling
  • Butter:
  • 6 tablespoons unsalted butter, room temperature
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon flaky sea salt
In This Recipe
Directions
  1. Make dough: in a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and mix with a pastry cutter or your fingertips until butter is the size of peas. Stir in currants and lemon zest. Slowly drizzle in cream and mix with a fork just until dough begins to come together.
  2. Turn dough out onto a lightly floured work surface; knead to bring dough together. Pat out to a 1/2-inch thickness. Using a floured 3-inch round cookie cutter, cut out circles of dough and transfer to a parchment-lined baking sheet, spacing 2-inches apart. Press together excess dough scraps and cut out more rounds. Freeze 15 minutes.
  3. Preheat oven to 375°F. Brush tops of scones with more cream and sprinkle with sugar. Bake until set and lightly browned on top, 18 to 22 minutes. Let cool slightly on pan.
  4. Make butter: in a small bowl, stir together butter, maple syrup, and salt until smooth. Serve alongside warm scones.

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