“Adapted from Out to Brunch by Donna Dooher and Claire Stubbs.”
READY IN:
33mins
SERVES:
6
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F
  2. Sift together the flour, baking powder, baking soda, sugar and salt.
  3. Using a box grater, grate the butter into the flour mixture.
  4. Break the shortening into little pieces and add to the mixture.
  5. With your fingertips, work the flour, butter and shortening together until it resembles a coarse, oatmeal-like mixture.
  6. Add the currants and lemon zest and stir.
  7. Add the cream and mix gently until a ball forms.
  8. Turn the dough onto a floured work surface and either pat the dough or roll it out into a 1/2-inch circle.
  9. Using a 2-inch cutter, cut the dough into rounds.
  10. Transfer the rounds to a parchment-lined baking sheet. Brush the rounds with a bit of heavy cream and sprinkle with granulated sugar.
  11. Reroll the scraps and cut out more scones. If scraps are too small to roll out then pat them into circles of 1-inch thickness.
  12. Bake for 15 to 18 minutes, or until the scones have risen and are golden.
  13. Enjoy!

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