Glazed Lemon Currant Scones
Recipe Type: Breakfast
Serves: 8 scones
These buttery, flakey scones are studded with chewy currants and topped with a tangy, lemon glaze.
  • 3C flour
  • ⅔ C sugar
  • 1 T baking powder
  • Zest of one lemon (about 1 tsp)
  • ¾ tsp salt
  • ⅓ C currants
  • 1 stick cold, unsalted butter, cut into ½ inch cubes
  • ½ tsp vanilla extract
  • 1C heavy cream, plus up to 2T more*
  • 1 egg + 1T water, beaten, for egg wash
  • 1C powdered sugar
  • 1T unsalted butter, melted
  • ¼ tsp vanilla extract
  • Pinch of salt
  • 2-4T lemon juice
  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat. In a large bowl or food processor, combine flour, sugar, baking powder, zest and salt. Stir in currants. Add butter and pulse in food processor or cut with two knives (or a pastry cutter) by hand until the mixture resembles coarse crumbs. Pour in 1 cup of cream and stir to incorporate. Add up to 2 more tablespoons of cream or milk until the dough just comes together. I prefer a crumbly yet slightly tackier dough than traditional for a scone, which results in a more tender and moist finished product.
  2. Turn out the dough onto a lightly floured surface. Form into a ball and flatten into an 8-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to a baking sheet and brush with egg wash. Bake in the upper third of the oven for 16-20 minutes or until golden brown. A toothpick inserted into the center should come out clean. Cool for 5-10 minutes on the sheet tray, transfer to a wire rack and cool completely.
  3. For the glaze, combine powdered sugar, butter, vanilla and salt in a medium bowl. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. When the scones are cooled, drizzle with glaze and allow to set before serving. Enjoy.
  4. *NOTE: I used 1 cup of cream plus a few teaspoons of regular milk, as needed, rather than using additional heavy cream.
Recipe by Honest Cooking at