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      Currant Scones with Lemon Cream

      Ingredients:2 cups flour2 tbsp sugar1 tsp salt1 tbsp baking powder1/2 cup dried currants4 oz cold butter, cubed1 egg1/2 cup buttermilkegg wash (1 egg whisked with 1 tbsp water)Directions:In a food processor add first five ingredients. Pulse until butter in cut into small pieces. Transfer to a large mixing bowl. Add egg and buttermilk. Mix until just together. Dough will be dry. Using a medium size scooper, drop dough onto a parchment lined cookie sheet. Brush tops with egg wash. Bake at 425 degrees for 15 minutes or until golden brown. Serve warm with Lemon Cream.Lemon Cream:1/2 cup lemon curd1/2 cup mascarponeMix both ingredients together until smooth. Serve with warm scones.{}