Currant and lemon scones

Currant and lemon scones
  • 16 scones
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 2 cups
    (500 mL)

    flour, sifted

  • 1/4 cup
    (60 mL)


  • 2 tsp.
    (10 mL)

    baking powder

  • 1/2 tsp.
    (2 mL)


  • 1/4 cup
    (60 mL)


  • zest of 1 lemon

  • 1 cup
    (250 mL)


  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • Garnish

  • 1/4 cup
    (60 mL)


  • 4 tsp.
    (20 mL)



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.

Source: Metro