I love scones. Crispy on the outside, flaky inside. There is a trick to making a good scone I think. Not too much handling of the dough. Like a pie crust. I am not an expert but I like to make them & keep them in the freezer. When I want to eat one, I just pop it in the microwave briefly so it is just defrosted & not over-done.
This is an adaptation of a recipe I have for Cranberry Scones. I didn’t have any cranberries so I used currants & lemon. If you are interested in the recipe using cranberries, send me a message & I will give it to you. Or, I might just make them & post it here another time!
Here is the recipe
Lemon Currant Scones
1 lemon *** see #1 in Method *** you will grate the rind & squeeze half of it!
2/3 cup plain greek yogurt
3 cups flour
4 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1/2 cup butter, cold & cut into cubes
1 cup currants
Preheat oven to 375f
Line a baking sheet with parchment paper
- Prepare the lemon, grate the rind & set aside. Cut the lemon in half & squeeze the juice out of one half, set aside *** save the leftover half of lemon for something else!!
- In a small bowl, beat the egg & add the greek yogurt. Mix to combine & set aside
- In the bowl of a food processor, mix the flour, baking powder, baking soda, sugar & reserved lemon rind together. Pulse a couple of times to combine
- Add the butter to the food processor bowl & pulse until the butter is incorporated into the flour mixture & the mixture becomes coarse crumbs. Do not over-mix
- Take the lid off the food processor & add the yogurt/egg mixture, the reserved lemon juice & the currants. Pulse a few times to just bring the dough together. If you over-mix this do not worry….nothing is really going to happen! The currants will get chopped up a bit as mine did but that’s about all! I got a bit side-tracked at this point in the recipe & over-mixed it. You will see from my pictures that the currants are really mixed into them. If you don’t want that to happen, just watch how long you mix the dough for at this stage!
- Remove the dough from the food processor bowl & put it onto a lightly floured surface. Knead a few times to bring the dough together
- Form the dough into a circle or rectangle, mine was a rough rectangle, & flatten to about 1″ thick. Cut into triangles to whatever size you want them to be
- Place on the prepared cookie sheet
- Bake for approx. 20 -25 minutes.
3 thoughts on “Lemon Currant Scones”
Looks awesome, so tasty, saving this recipe 🙂
Lemon is my favorite flavor in almost anything so I know I would love these. I love the way you served them too (:
Looks delicious, and I’m sure it is great with either currants or cranberries.
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