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Prep time
25 minutes
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Cook time
22 minutes
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Makes
8 scones
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
Ingredients
- Scones:
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2 cups
all-purpose flour, plus more for forming
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1/3 cup
granulated sugar
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4 teaspoons
baking powder
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3/4 teaspoon
kosher salt
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1
stick cold unsalted butter, cut into small pieces
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1/2 cup
dried currants
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1/2 teaspoon
grated lemon zest
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3/4 cup
cold heavy cream, plus more for brushing
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Coarse raw sugar, such as Demerara or Turbinado, for sprinkling
- Butter:
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6 tablespoons
unsalted butter, room temperature
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2 tablespoons
pure maple syrup
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1/4 teaspoon
flaky sea salt
Directions
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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.
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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.
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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.
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Make butter: in a small bowl, stir together butter, maple syrup, and salt until smooth. Serve alongside warm scones.
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