Recipe: Lemon Scones (with currants and almonds, using buttermilk)

LEMON SCONES

2 cups flour, sifted
2 tbsp sugar
2 tbsp grated lemon peel
2 tbsp baking powder
1/2 tsp salt
1/2 cup butter, chilled
1 egg; slightly beaten
2/3 cup buttermilk, at room temperature
1 tsp lemon extract
1/4 cup currants (optional)
1/4 cup almonds, blanched and chopped
FOR THE GLAZE:
1 1/2 tbsp fresh lemon juice
1 tbsp sugar

Preheat oven to 425 degrees F. Lightly grease a baking sheet or use nonstick cooking spray.

Combine flour, sugar, lemon peel, baking powder, and salt. With a pastry blender or food processor, cut butter into flour mixture until the texture of coarse meal. Add egg, 1/3 cup of the buttermilk and lemon extract. Add remaining buttermilk, a tablespoon at a time, if needed, to make a soft dough.

Turn dough onto a lightly floured board and knead in currants and almonds. Divide dough into half. Shape each half into a smooth ball. Press out each ball with your hand into a 6-inches round. Cut each round into 4 wedges.

For the glaze, mix lemon juice with sugar, brush over scones. Place on baking sheet 1-inch apart.

Bake in the top third of oven 15 minutes or until golden brown. Remove from pan and cool slightly on wire rack. Serve warm.

Reheat on oven rack at lowest position under broiler for 2 minutes.

Makes 8 scones
Source: Medford Mail Tribune, 4 December 1994