Spicy lemon scones

Yield: 1 Servings

Measure 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


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.


Recipe by: Golden Maple Inn, Walcott Village, Vermont Posted to recipelu-digest Volume 01 Number 440 by ctlindab@... on Jan 3, 1998

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