LEMON-CURRANT CREAM SCONES

Lemon-Currant Cream Scones image

Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.

Provided by By Betty Crocker Kitchens

Time 50m

Yield 15

Number Of Ingredients 10

Ingredients

2 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried currants
1 teaspoon grated lemon peel
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Additional grated lemon peel, if desired

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