Friday, April 25, 2008

Lemon Currant Scones or Where the Action is!


This is where the sweet and savory aspects of Afternoon Tea are created - you will find me tucked in my little corner of the tea room kitchen where everything essential is within my reach, the KitchenAid (both freestanding and handheld), microwave, and Cuisinart. The all purpose utility drawer (measuring cups, spoons, can opener etc.), while the cupboards in front of me hold the basic ingredients (unless they are on the counter in use), the lower cupboards contain the baking sheets and assorted pans vital to creating different shapes and sizes of desserts, the fridge slightly behind me conveniently holds the cold ingredients, and the double ovens are directly behind me. The majority of the activity in the kitchen is located in this heavily used corner. My sister knows to stay out of this corner; when the kitchen is in full operation, it is MY corner! Honestly, she's glad to step aside - she prefers the job of taste-tester.


And out of the kitchen, we proudly serve good old-fashioned homemade food and oven fresh scones at our tea room events, such as these lemon currant scones.

Lemon Currant Scones
2 c. flour
1/3 c. granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. butter, chilled
1/2 c. buttermilk
1 egg
1-1/2 tsp. vanilla extract
freshly zested lemon
2/3 c. currants
Preheat oven to 425 degrees. In a large bowl, stir together the dry ingredients. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the currants. In a small bowl, stir together the buttermilk, egg, vanilla, and lemon zest. Pour the liquid ingredients into the flour mixture, stir to combine.

On a lightly floured board, knead the dough until smooth, being careful not to overwork the dough. Divide the mixture into 2 halves. Pat or roll each half into a small circle, about 3/4" thick. With a sharp knife, cut 6 wedges from each circle. Place on paper lined trays, and bake for 13 - 15 minutes. Serve warm dusted with confectioner's sugar alongside clotted cream and jelly and your favorite pot of properly brewed tea.

3 comments:

La Tea Dah said...

How fun to see the kitchen action, Nancy! And your scones --- pure delight! They look heavenly! How I'd love one right now with a cuppa favorite tea. Thank you for sharing your recipe.

LaTeaDah

Linda said...

Hi Nancy! (waving to you) It is so nice to "see" you again! The recipe sounds fabulous.

Steph said...

MMMMMM - yumm! And I love your page holder for the recipe book!