Lemon-Currant Cream Scones

Lemon-Currant Cream Scones

Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

15

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.
Makes 15 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Feel free to mix the dry ingredients ahead of time and store in a resealable food-storage plastic bag.
Variation
If your family isn't big on currants, leave them out and stir in 1/2 cup of dried blueberries instead.

Nutrition Information:

1 Serving (1 Scone)
  • Calories 180
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 180mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.