2 Cups All Purpose Flour
1/4 Cup Sugar
1Tbsp Baking Powder
1/2 tsp Salt (Kosher)
1 tsp grated Lemon Zest
1/2 Cup Currants
1 1/3 Cups Heavy Cream
When Cream is integrated, knead 8-10 times on a lightly floured surface. Pat or roll out until it is 1/2 inch thick. Cut into 2 inch circles with a biscuit cutter or drinking glass rim. OR form into an 8 inch circle and cut into pizza wedges. Place on a buttered cookie sheet (unbuttered Silpat) 1 inch apart.
Bake at 400 degrees (conventional oven or 350 degrees for a convection oven) for about 15 minutes or until golden brown on the edges.
While the scones are baking you can make the Lemon Glaze
1 Cup Powdered Sugar
2 Tbsp Lemon Juice (I just squeeze the lemon I got the zest from)
Add more lemon juice as needed until glaze is smooth and slightly thick.
Drizzle on scones and top with more lemon zest.
*From the kitchen of Lauren Hemenway.