Spicy lemon scones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour; (up to 4) |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground alspice |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Salt |
| 8 | tablespoons | Butter; cut into small pieces |
| ¼ | cup | Currants or dark raisins |
| ½ | cup | Granulated sugar |
| 2 | tablespoons | Candied lemon; finely diced |
| ⅛ | cup | Milk |
| ⅛ | cup | Confectioners sugar |
| ¼ | teaspoon | Milk |
Directions
ICING
Preheat oven to 375F. Thoroughly combine flour, baking powder, spices, and salt in a bowl. With fingers, rub pieces of cold butter into flour mixture until fine granules are formed. Add currants or raisins, sugar, and lemon.
Add milk and stir to form a soft dough. Lightly flour a board and turn out dough, kneading it lightly about 10 times. Separate dough into 8 or 10 balls, and place on ungreased cookie sheet. Bake 12 to 15 minutes, or until golden brown. Cool on wire rack. Mix confectioners sugar and milk into a smooth icing. Drizzle icing over each scone. Serves 8 to 10.
NOTES : MAILING LIST 1995
Recipe by: Golden Maple Inn, Walcott Village, Vermont Posted to recipelu-digest Volume 01 Number 440 by ctlindab@... on Jan 3, 1998