This is one of those recipes which I intended on sharing a while ago, actually for Easter. Then life took over, and maybe I was a tad lazy too. It doesn’t matter when or why instead it is nice to share it for Mother’s Day. If I were going to see my mom or even Lenny’s mom this weekend, I would be making a batch of these Lemon Currant Scones to celebrate.

I am not sure about Lenny’s mom, but I know my mom loves scones and I am sure she would love this recipe too. Lenny always says I make the best scones he has ever had.

I like the simplicity of this recipe. It is not fussy. I used easy to find ingredients such as fresh lemon zest and slightly sweet currants. If you cannot find currants, raisins make for a great substitute, though I find them too sweet for my taste. To get that lemony flavor mix the zest with the sugar between your fingertips, and then let sit for 15 minutes. This extra little step is worth it. When baking scones use full-fat products. This is no time to be on a diet. The fat helps the scones stay a bit moister and flakey. I hate nothing more than a dry scone.

Make your mom or that special person a batch for Mother’s Day this weekend! You both deserve to be spoiled a little.

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Lemon Currant Scones

Ingredients:

1/4 cup sugar

zest from two small organic lemons

2 cups flour + 2 tablespoons

2 teaspoons baking powder

1/2 teaspoon salt

4 ounces unsalted butter – I use Kerry Gold for baking has it has a higher fat content

3 tablespoons whole fat cream cheese

1/4 cup + 1 tablespoon heavy cream

1 egg

1 cup currants, I try to use unsweetened ones

extra sugar for topping the scones

How To:

Preheat oven to 425.

Mix the sugar and lemon zest together in a small bowl. I use my fingers to really mix the two together – this releases the oil from the lemon giving the sugar a fragnant taste.

Place 2 cups of flour along with the baking powder and salt together in the bowl of a food processor. Pulse to mix together.

Add the butter and cream cheese, pulse together until the mixture is pea-sized.

Add the heavy cream and continue mixing until the dough comes together.

Mix the currants with the remaining 2 tablespoons of flour – this helps separate them.

Add the currants/flour to the scone mixture. Use a couple quick pulses to mix together. Then pour the mixture onto a lightly floured surface. Knead the dough until it comes together. It will be slightly crumbly but will stick.

Pat into a circle, about 6 1/2 inches in diameter and about 3/4 – 1″ tall.

Cut into triangles. I make 8 but you can make them a bit smaller or larger.

Place onto a baking sheet that has been lined with parchment paper.

Make an egg wash and lightly brush the tops of each scone. Sprinkle with sugar and then place into the oven.

Bake for 20 – 30 minutes until the scones are golden brown. I start checking at 20 minutes, then go up every couple of minutes.

Remove from the oven.

Let cool for at least 5 minutes.

Serve.

Eat.

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