Lemon Buttermilk Scones with Currants, Scone Recipe, Tea Party Recipe, Quick Bread Recipe

This wonderful scone recipe and photo were shared with me by my sister, Carol Arroyo, and her website called The Baking Pan. Recipe originally from Sunset Magazine, April 2006.

Breakfast, lunch, dinner; almost anytime is an excuse to eat these yummy scones. They are loaded with walnuts, and both the scones and frosting are made with cream cheese.

Lemon Buttermilk Scones with Currants

1 cup whole wheat pastry flour
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, cut into chunks and chilled
1 large egg
3/4 cup low-fat buttermilk
1 tablespoon grated lemon lemon zest (peel)
6 tablespoons unsalted butter, cut into chunks and chilled
1/3 cup dried currants
2/3 cup powdered (confectioners) sugar
2 tablespoons freshly-squeezed lemon juice

Preheat oven to 350 degrees F. Baking sheets may be ungreased, or lined with parchment paper.

In your food processor, add flours, sugar, baking powder, and salt; pulse several times to blend. Add the cold butter chunks and process until the mixture resembles coarse meal with a few larger chunks.

In a large bowl, whisk the egg, buttermilk, and lemon zest until blended. Add the flour mixture and the currants to the egg mixture and stir just until thoroughly moistened.

Turn the dough out onto a lightly floured surface and knead into a ball. Pat or roll the dough out into an 8-inch circle, approximately 1 to 1 1/4-inch thick. With a sharp, floured knife (flouring the knife before each cut prevents smashing the flaky layers when cutting), cut the dough into 8 wedges and place on prepared baking sheet, about 2 inches apart.

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

Bake for 20 to 25 minutes, or until scones are lightly browned and a toothpick comes out clean. Remove from oven and let scones cool on the baking pan for approximately 5 minutes, then transfer to a cooling rack.

Place parchment paper under cooling rack to catch icing drips.

In a small bowl, combine the powdered sugar and lemon juice to make a glaze. Drizzle over scones with a spoon while still warm. Allow icing to set and serve.

NOTE: These scones freeze very well; defrost, covered, at room temperature.

Makes 8 scones.

Freezing Scones

Freezing baked scones: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Freezing unbaked scones: When the dough is made and patted into circles or cut into 8 wedges/circle, put on a cookie sheet and place, uncovered in the freezer. It will take about an hour for the dough to freeze firm. Once the dough is firm, put frozen scones into a zip-lock bag and return them to the freezer. When you are ready to bake, simply take out as many as you want, and let them sit on the kitchen counter on a piece of foil or parchment paper while you preheat the oven. They should only be allowed to thaw only as long as it takes the oven to preheat. Once the oven is preheated, put the scones onto a fresh sheet of parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it could easily add up to 4-5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).