Lemon Currant Scone Recipe

In the mornings when I’m feeling spry and I have time, I thoroughly enjoy making a decadent breakfast. This flies in the face of the healthy eating I try to do during the week, but there is something about weekends that just warrants a little extra fun. I put the coffee on and get cookin…with whatever I still have lying around the refrigerator before the weekly shopping trip. This morning I had some cream, a lemon, one single serving of plain Chobani yogurt, and a few eggs. Hmmm…Scones, anyone?

2015-01-17 10.50.24

These scones came out so delicious and fluffy with just the right amount of sweetness and crunch, that both my husband and I marveled at my culinary success. I can follow a recipe just fine, but this one was one of my own design that wasn’t expected to turn out as delicious as it did. I simply had to share.

2015-01-17 10.57.43I ate mine with estate made honey, hot from the oven. What’s your favorite weekend brunch food?

Lemon Currant Scones:

  • 2 cups Flour
  • 6 TBSP granulated sugar
  • 1 tsp salt
  • 2.5 tsp baking powder
  • Zest of 1 lemon
  • 1 large egg
  • 3/4 cup Plain Greek Yogurt (I used Chobani 0%)
  • 1 tsp vanilla
  • 2 TBSP lemon juice
  • 8 TBSP butter, chilled
  • 1/2-1 cup Dried Currants
  • 2-4 TBSP light cream

Additional tools: parchment paper or baking mat, pastry cutter (optional).

Preheat the oven to 400 degrees. First, mix the dry ingredients (flour, sugar, salt, baking powder) and zest the lemon into the mixture. Then in a separate bowl, mix the yogurt, egg, vanilla, and lemon juice. Cube the butter by cutting into small pieces with a sharp knife. I heard you can grate frozen butter or use a food processor to do this for you, I do it the old fashioned way. Then using a pastry cutter, cut the butter cubes into the dry mixture until it has a crumbly texture to it. You can also use your fingers to break up the butter until crumbly, but this might warm up the butter which will make your dough tough.

Finally, pour the wet ingredients along with the dried currants (or any dried fruit of choice) and fold in to mix. Here I eyeballed how much dried fruit I wanted, and this can be adjusted to taste. Avoid over-mixing, but allow a pliable dough to form. If your dough is too dry or the flour won’t mix in, add a few tablespoons of chilled cream a little at a time until the dough is knead-able: form it into a large ball.

Flatten the dough ball onto a baking sheet lined with Parchment Paper, so it forms a disc about an inch high. Then use a sharp knife or pizza cutter to cut the dough into triangles. If you have a scone pan, you can skip that step. Bake for 20-25 minutes on the middle rack until golden brown. Eat hot from the oven!

Servings: 6

  • Calories: 401
  • Carbs: 44g
  • Total Fat: 18g
  • Protein: 9g

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