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A hint of anise hides in the sweet glaze of these tender scones.
Heat oven to 375°F. Grease two large baking sheets; set aside.
Combine flour, baking powder, baking soda and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine 1/2 cup sugar, currants and lemon zest in another bowl. Stir into flour mixture.
Combine sour cream,
and water in medium bowl with wire whisk until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.) Knead about 8 to 10 times on lightly floured surface to combine all ingredients.
Divide dough in half. Pat each half into 8x6-inch (about 1/2-inch thick) rectangle on prepared baking sheets. Cut each rectangle into 12 (2-inch) squares. Do not separate dough squares.
Beat egg white in bowl with fork until frothy. Brush tops of scone dough with egg white; sprinkle with 2 tablespoons sugar. Bake 15-20 minutes or until lightly browned. Cool 10 minutes.
Combine all glaze ingredients in bowl, adding enough milk for desired glazing consistency. Drizzle over warm scones. Serve immediately.
Dietary Fiber: 0g
Did not care for the texture. Too doughy; heavy.
I made this recipe on Monday minus the anise and lemon peel, neither of which i had on hand. My husband doesn't care for bought scones so I thought I'd try these. We absolutely LOVED them! I also bought the new glaze in a bottle and used that. They were just delicious. I am making them again tomorrow and will freeze some. They froze well. I nuked them for a few seconds then put the glaze on. YUM!
Deliscous! Easy and fast. Love the unusual ingredients. NOTE: use fresh lemon zest.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1487
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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