Over the last few days I have been thinking about a post for Easter. I am busy with a catering for Hovey Winery on Sunday so I won't be cooking for family this year, but in years past, when my kids came home, we always made these scones. The dry ingredients can be assembled the night before and then the next morning, just add the cream and bake. They are always a hit and so incredibly easy to make. I sometimes make them without the lemon peel and without a glaze but for a more elegant, dressed up version they're perfect! They freeze well and if there are any leftover, split and toasted they are divine. Peter Rabbit would have enjoyed these with a cup of camomile tea after a nice romp in Mr. McGregor's garden, just right for Easter Sunday!
Lemon + Current Cream Scones
2 c unbleached, all-purpose flour
1/4 c granulated sugar SAVE $
1 T baking powder
1/2 t salt
1/2 c dried currants (feel free to use any dried fruit on hand or combination)
1 1/4 c whipping cream
1 t grated lemon peel, optionalS
1 c powdered sugar
2 to 3 T lemon juice
Additional grated lemon peel, if desired for the top SAVE $
Heat oven to 425°. Use an ungreased baking sheet. Combine the flour, granulated sugar, baking powder and salt in a bowl stirring a with fork to mix well (I use a Kitchen Aid mixer but this is totally doable by hand). Add in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened. Turn out on to a lightly floured surface and gently knead dough 8 or 9 times or until smooth. Pat dough 3/4 inch thick into a 10" circle. Cut the circle into 12 wedges (or use a biscuit cutter) and place 2 inches apart on cookie sheet. Bake for about 15 minutes or until light golden brown.
For glaze, 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.
You could also add 1/4 cup of nuts or even a teaspoon of thyme or rosemary to the mix for a different flavor direction.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"