Biscuit meets scone - these lemon-kissed pastries are packed with dried currants and served with a smear of salted maple butter. —Riley Wofford
all-purpose flour, plus more for forming
stick cold unsalted butter, cut into small pieces
grated lemon zest
cold heavy cream, plus more for brushing
Coarse raw sugar, such as Demerara or Turbinado, for sprinkling
unsalted butter, room temperature
pure maple syrup
flaky sea salt
In This Recipe
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.
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.
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.
Make butter: in a small bowl, stir together butter, maple syrup, and salt until smooth. Serve alongside warm scones.