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Lemon-Currant Cream Scones

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By Betty Crocker Kitchens
Updated Dec 18, 2009
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Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.

Lemon-Currant Cream Scones

  • Prep Time 20 min
  • Total 50 min
  • Servings 15
  • Ingredients 10
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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

180 Calories
7g Total Fat
2g Protein
29g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Scone
Calories
180
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
180mg
8%
Potassium
85mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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