Buttermilk-Currant Scones with Lemon Glaze

YUMMY!

Buttermilk-Currant Scones
with lemon Glaze

PREP AND COOK TIME: About 45 minutes
MAKES: 8 scones

Ingredients
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into chunks
3/4 cup buttermilk
1 large egg
1/2 cup dried currants
1 tablespoon grated lemon peel
2/3 cup powdered sugar
2 tablespoons lemon juice

Directions
1. Preheat oven to 350°. In a bowl or food processor, mix or whirl
flour, sugar, baking powder, and salt to blend. Add butter and cut in
with a pastry blender or pulse until mixture resembles coarse meal. If
using a processor, scrape mixture into a bowl.

2. In a small bowl, whisk buttermilk and egg to blend. Add to flour
mixture along with dried currants and lemon peel. Stir with a fork just
until evenly moistened (dough will look crumbly).

3. Scrape dough onto a floured surface and, with lightly floured hands,
work it into a ball, then pat into a 7-inch round about 13/4 inches thick.
Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a
baking sheet.

4. Bake scones until tops are browned, 20 to 25 minutes. Let cool
about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir
together powdered sugar and lemon juice. Drizzle glaze over warm
scones. Serve scones warm or let cool completely.