BUTTERMILK-CURRANT SCONES WITH LEMON GLAZE
Steps:
- 1. Preheat oven to 350°. In a bowl or food processor, mix or whirl flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until mixture resembles coarse meal. If using a processor, scrape mixture into a bowl. 2. In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture along with dried currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly). 3. Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4 inches thick. Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a baking sheet. 4. Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.
LEMON-CURRANT CREAM SCONES
Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
- In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
- On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Scone, Sodium 180 mg, Sugar 15 g, TransFat 0 g
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
- Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
- Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
- While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
- Drizzle glaze over warm scones.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
CURRANT SCONES
Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.
Provided by jennifermo
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cover currants with warm water in a bowl and set aside to moisten.
- Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
- Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
- Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
- Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
- Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.
Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g
GLUTEN FREE BUTTERMILK SCONES WITH CURRANTS
These delightfully light buttermilk scones are delicious by themselves but particularly festive with a good creamy butter, Devonshire cream, lemon curd, or jam. This is an easy recipe to whip up for brunch or tea. You can have them on the table in about half an hour, from start to finish.
Provided by Malak
Categories Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F and line 2 baking sheets with parchment paper.
- In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse a couple of times to blend. With processor running, drop butter chunks in, one at a time and continue processing until mixture resembles coarse meal.
- Transfer mixture to a large bowl. Stir in orange zest and currants. Drizzle buttermilk into the flour mixture, stirring quickly with a fork just until a dough forms.
- To make round freeform scones, spoon dough into mounds on cookie sheet, about two inches apart.
- To make wedge shaped scones, divide dough into 2 balls. Gently pat each ball into a circle about 3/4 inch thick. Using a sharp knife, cut each circle into 6 wedges. Places wedges on baking sheet, leaving a half inch gap between each scone.
- Sprinkle each scone with raw sugar, if desired. Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
- Makes 6 round or 12 wedge scones
More about "buttermilk currant scones with lemon glaze recipes"
LEMON BUTTERMILK SCONES WITH LEMON GLAZE - JO COOKS
From jocooks.com
4.6/5 (47)Total Time 35 minsCategory Breakfast, BrunchCalories 311 per serving
- In a large bowl combine the flour, sugar, baking powder, salt and lemon zest. Whisk to combine everything.
- Add the butter to the flour bowl, and using a pastry blender, cut in the butter to make small pea sized pieces.
LEMONY BUTTERMILK CURRANT SCONES | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (1)Category BreakfastCuisine AmericanTotal Time 1 hr 15 mins
- Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. Combine the currants with warm water to cover in a small bowl and set aside for about 10 minutes until the currants are plumped. Drain well. (I drain them and then wrap them in paper towels to soak up excess moisture.)
- Whisk together flour, baking powder, baking soda, sugar, salt, and lemon zest. Cut the butter into ½-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps.
- Add the buttermilk and the currants, and mix gently with a wooden spoon or spatula until the dough holds together. If the mixture seems dry, add a tablespoon more buttermilk (or more as needed). If necessary, knead gently with your hands to help the dough come together.
- Dust your work surface with flour and turn the dough out onto it. Using your hands, pat the dough into a rectangle about 1½ inches thick. Using a biscuit cutter or any round cutter (I use a 2.5-inch biscuit cutter), cut each disk into about 8 circles. Gather the scraps together and repeat. Transfer scones to prepared sheet pan. (I like to chill my scones for 20 minutes at this point before baking them; you also can freeze the scones at this point — see notes above.) Brush the top with melted butter. Sprinkle with sugar. Note: You also can simply cut these into triangles or rectangles, which is easier.
BUTTERMILK-CURRANT SCONES WITH LEMON GLAZE RECIPE
From sunset.com
4/5 (8)Estimated Reading Time 2 minsServings 8Calories 360 per serving
- Preheat oven to 350°. In a bowl or food processor, mix or whirl flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until mixture resembles coarse meal. If using a processor, scrape mixture into a bowl.
- In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture along with dried currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).
- Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4 inches thick. Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a baking sheet.
- Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.
BUTTERMILK-CURRANT SCONES WITH LEMON GLAZE RECIPE
From myrecipes.com
- Preheat oven to 350°. In a bowl or food processor, mix or whirl flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until mixture resembles coarse meal. If using a processor, scrape mixture into a bowl.
- In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture along with dried currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).
- Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4 inches thick. Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a baking sheet.
- Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.
LEMON BUTTERMILK SCONES WITH LEMON GLAZE - BLUEPRINT …
From blueprintnutrition.ca
QUICK & EASY LEMON BUTTERMILK SCONES - THE UNLIKELY BAKER
From theunlikelybaker.com
BUTTERY SCONES WITH LEMON CURD • THE HERITAGE COOK
From theheritagecook.com
SIMPLE AND EASY CURRANT BUTTERMILK SCONES - 31 DAILY
From 31daily.com
LEMON SCONES WITH LEMON CURD GLAZE - A PRETTY LIFE IN …
From aprettylifeinthesuburbs.com
BUTTERMILK-BLUEBERRY SCONES WITH LEMON GLAZE
From wordsofdeliciousness.com
RECIPE: LEMON CURRANT SCONES - YOUTUBE
From youtube.com
LEMON BUTTERMILK SCONES WITH LEMON GLAZE – BLUEPRINT NUTRITION
From pinterest.ca
BLUEBERRY SCONES MADE WITH BUTTERMILK BEST RECIPES
From findrecipes.info
LEMON BUTTERMILK SCONES WITH CURRANTS RECIPE | WHAT'S COOKING …
From whatscookingamerica.net
LEMONY BUTTERMILK BLUEBERRY SCONES | ALEXANDRA'S KITCHEN
From alexandracooks.com
BUTTERMILK CURRANT SCONES RECIPE - FREUTCAKE
From freutcake.com
LEMON-CURRANT-CREAM SCONES RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
TRADITIONAL ENGLISH BUTTERMILK SCONES WITH CURRANTS
From entertainingdiva.com
BUTTERMILK-CURRANT SCONES WITH LEMON GLAZE
From sunset.com
BUTTERMILK SCONES WITH SUGAR GLAZE - MY COUNTRY TABLE
From mycountrytable.com
LEMON BUTTERMILK SCONES - STEFFANIE AT HOME
From steffaniebusseyathome.com
CURRANT AND LEMON SCONES | METRO
From metro.ca
BUTTERMILK-CURRANT SCONES WITH LEMON GLAZE - ENGLISH RECIPES
From fooddiez.com
MARTHAS BLUEBERRY BUTTERMILK SCONES BEST RECIPES
From findrecipes.info
LEMON SCONES WITH LEMON GLAZE - BAKER BETTIE
From bakerbettie.com
LEMON BLUEBERRY SCONES WITH LEMON GLAZE - MY THREE SEASONS
From mythreeseasons.com
BUTTERMILK-CURRANT SCONES WITH LEMON GLAZE RECIPE
From pinterest.ca
LEMON-CURRANT-CREAM SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
LEMONY BUTTERMILK CURRANT SCONES | ALEXANDRA'S KITCHEN | RECIPE
From pinterest.com
FRESH STRAWBERRY BUTTERMILK SCONES WITH LEMON ZEST GLAZE
From heysnickerdoodle.com
FLUFFY SCONES WITH BUTTERMILK BEST RECIPES
From findrecipes.info
LEMON SCONES RECIPE WITH BUTTERMILK - ALL INFORMATION ABOUT …
From therecipes.info
CURRANT & LEMON BUTTERMILK SCONES - ELEMENTAL CUSTARD
From elementalcustard.com
BUTTERMILK-CURRANT SCONES WITH LEMON GLAZE RECIPE
From pinterest.com
LEMON-BUTTERMILK SCONES - SOUTHERN CAST IRON
From southerncastiron.com
STRAWBERRY SCONES WITH LEMON GLAZE - LENA'S KITCHEN
From lenaskitchenblog.com
LEMON SCONES RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
STRAWBERRY BUTTERMILK SCONES WITH LEMON GLAZE - THE KITCHENISTA …
From kitchenistadiaries.com
TARTINE’S LEMON-CURRANT BUTTERMILK SCONES-FAMOUS FRIDAYS
From unwrittenrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search