Lemon Currant Scones

Today was the annual residents high tea and as usual it was filled with butter, masala tea and lots of fun. The menu consisted of these scones, vanilla-cardamom panna cotta, chocolate chip cookies and tea sandwiches (egg salad, english cheddar cheese, and hummus and carrot).

Ingredients:
3 cups AP flour (375g)
5 tsp baking powder
1/2 tsp salt
1/2 cup sugar
zest 1 large lemon
1 cup currants
1 1/2 sticks butter
1 egg
scant 1 cup milk

Method:

1) Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2) Add zest of lemon to sugar in a small bowl and use finger tips to work zest into sugar

3) In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Add currants. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

4) Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet

5) Bake 15 minutes in the preheated oven, or until golden brown.

We enjoyed these warm with whipped cream and raspberry jam as part of a High Tea Spread :)