Currant Scones with Lemon Cream

Currant Scones


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)


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.