Lemon And Currant Scones

• porcje: 6
• całkowity czas: 25 minutes

Składniki

1/3 cup (50 g) Zante currants

1/4 cup (55 g) sugar

zest of one lemon

2 1/3 cups (304 g) all-purpose flour

1 ½ teaspoons (5 g) baking powder

½ teaspoon (3 g) baking soda

1 ½ teaspoons (6 g) kosher salt, see notes above

1/2 cup plus 1 tablespoon (130 g) cold, unsalted butter (or salted... I always use salted)

3/4 to 1 cup (180 to 240 g) buttermilk

1 to 1.5 tablespoons melted butter

sugar for sprinkling: turbinado makes for an especially pretty and tasty crust, see notes above

Note ! :

As always, for best results, use a digital scale To measure.

Sugar: You can sprinkle the scones with granulated sugar before baking, but turbinado sugar makes for an especially tasty and pretty crust.

Salt: If you are using Morton Kosher salt or fine sea salt, use half as much by volume or the same amount by weight.

To freeze: After you place the scones on a sheet pan, transter them to the freezer. Freeze until solid; then transter the scones to an airtight container or bag. When you are ready to bake, there’s no need to thaw them.

Wskazówki

Bake as directed below straight from the freezer. (Brust with butter and sprinkle with sugar before baking.) The scones shouldn’t take much longer to bake from frozen, but keep an eye on them at the 20-minute mark.

To make your own buttermilk:

Place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.

Fill cup with milk (2% or whole is best) until it reaches the

1-cup line.

Let stand for five minutes. Use as directed

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