Authentic Suburban Gourmet: Lemon Currant Cream Scones

Read Time:2 Minute, 46 Second

Weekend mornings at our house are sometimes quite frankly
lazy days.
  Hubby and I work long hours
all week and come the weekend, it is time to let our hair down, keep our
pajamas on, sip on some freshly brewed coffee and enjoyed a handmade
breakfast.  Lately I have been on a Steel
Cut Oatmeal kick and can’t get enough.  The
hearty flavor with a touch of brown sugar is simply love in a bowl.  Albeit, the time (almost 30 minutes) one must
put into coking this bowl of love, it is very much worth the time for tasty and
healthy reasons.

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On the polar opposite side of the scale is the ever popular
scone.  It is rich with butter, flour,
sugar and cream – oh and some sort of fruity addition.  Knowing that the Secret Recipe Club reveal
was a week away, I jumped on my computer to search Cinnamon Freud’s website
since I was matched up with Karen’s Blog for February.  Karen is graduate doctoral student who is
studying Counseling Psychology but also loves food, cooking and baking.  I can completely understand that having an
outlet to relax during studies is probably simple perfection.  She wanted to eat healthier so she explored
food blogs and food TV then created Cinnamon Freud.  After searching her site over and over again,
I kept coming back to the Classic Cream Scones.

Oh by the way, if you want to join in the fun or simply
check out The Secret Recipe Club, simply click here.  As with each month of Secret Recipe Club, the
most fun part is searching for a recipe that resonates with me and putting my
simple spin on the recipe. And seeing on reveal day, who had my blog and what
they selected.  Since my lemon tree is currently
abundant with lemons, I knew I needed to infuse these classic scones with fresh
lemon zest and serve with creamy lemon curb. These lemony delights were the
perfect weekend morning nosh.

Lemon Currant Cream Scones

Makes 8 Scones

2 Cups Flour

3 Tablespoons Sugar

1 teaspoon Salt

1 Tablespoon Baking Powder

5 Tablespoons Cold Butter, Cut into pieces

2/3 Cup Currants

Zest of 1 Lemon

1 Cup Heavy Cream

Turbinado or Demerara Sugar*

Preheat oven to 400 Degrees.

In a large bowl, combine flour, sugar, salt and baking
powder.  Stir to combine.  Add the chopped chilled butter and blend into
the flour mixture with your hands.  Break
down each cube with your fingers and work quickly until pea sized pieces remain.  Add the currents and lemon zest and stir to
coat.  Add the heavy cream and stir or
use your hands to form a soft ball.

Transfer to a non-stick cookie sheet and form a 9 inch
circle about 1 inch thick.  Use a sharp
knife to cut into eight pieces.  Cut in
half then half the other way and repeat on the diagonal until eight wedges are
present.  Brush lightly the top with the
heavy cream and sprinkle the turbinado or demerara sugar on top.  You can use regular sugar if desired.  Cook for about 16 to 18 minutes or until
golden brown and cooked through.  Let
cool for 10 minutes and then serve with lemon curd or your favorite jam.


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