Lemon-Currant Cream Scones

 

2

cups Gold Medal® all-purpose flour

1/4

cup granulated sugar

3

teaspoons baking powder

1/2

teaspoon salt

1/2

cup dried currants

1

teaspoon grated lemon peel

1 1/3

cups whipping cream

1

cup powdered sugar

2

to 3 tablespoons lemon juice

Additional grated lemon peel, if desired

• 1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• 2 In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
• 3 On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
• 4 Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.