Lemon-Currant Scones - The Local Palate
recipe yields 6 scones - 6½ ounces heavy cream - 2 eggs - 1⅓ cup currants - Zest of ½ lemon - 2⅔ cups all-purpose flour - ½ cup sugar, plus extra for topping -
Ingredients
- 6½ ounces heavy cream
- 2 eggs
- 1⅓ cup currants
- Zest of ½ lemon
- 2⅔ cups all-purpose flour
- ½ cup sugar, plus extra for topping
- 1½ tablespoons baking powder
- 1½ teaspoon salt
- 1 cup cold butter, cut into small cubes
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