Lemon-Currant Scones - The Local Palate

Name: Lemon-Currant Scones - The Local Palate
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

thelocalpalate.com

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 -

View full recipe on thelocalpalate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

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