72
      Tuesday
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      Wednesday
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      Thursday
      78 / 54

      Currant Scones with Lemon Cream

      Currant Scones
      Currant Scones

      Ingredients:

      2 cups flour

      2 tbsp sugar

      1 tsp salt

      1 tbsp baking powder

      1/2 cup dried currants

      4 oz cold butter, cubed

      1 egg

      1/2 cup buttermilk

      egg 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 curd

      1/2 cup mascarpone

      Mix both ingredients together until smooth. Serve with warm scones.

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