Currant and lemon scones
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
Recipe ingredients
- 2 cups (500 ml) flour, sifted*
- 1/4 cup (60 ml) sugar
- 2 tsp (10 ml) baking powder *
- 1/2 tsp (2 ml) salt
- 1/4 cup (60 ml) currants
- Zest of 1 lemon
- 1 cup (250 ml) buttermilk
- 2 Tbsp (30 ml) vegetable oil*
- Garnish
- 1/4 cup (60 ml) milk
- 4 tsp (20 ml) sugar
Preparation
Preheat oven to 180°C (350°F).
In a bowl, mix the flour, sugar, baking powder and salt. Add ginger and lemon zest and mix.
In another bowl, mix the buttermilk and oil. Add to the dry ingredients and mix until homogeneous, not more. The mix will be a little sticky.
On a lightly floured surface, roll out the mix to 1/2 in. (1 cm) thickness. Using a round floured cookie cutter 2 in. (5 cm) in diameter, cut scones in the dough. Roll out the remaining dough again and cut more scones, handling the dough as little as possible to make flakier scones. Place the scones on a cookie sheet covered with parchment paper.
Brush the tops of the scones with milk and sprinkle with sugar. Cook in the oven for 15 to 20 minutes or until the scones are golden brown and firm to the touch. Serve hot.
Suggestion
Replace lemon zest with orange zest and currants with stem ginger.Occasion: Brunch
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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