As we are enjoying the last of the summer fruit here in Pennsylvania, it seemed like a good time to share a variation of our family scone recipe. These were a favorite of mine as a kid, and they are still a treat when my mom effortlessly whips up a batch for breakfast when I go home for a visit. Now my boys look forward to lemon scones in our home and, especially since they are easy to make and a bit healthier than many other scone recipes, I make these often to accompany fresh fruit for a quick home made breakfast.
2 cups whole wheat flour
1 cup white flour
1/2 tsp baking soda
1 Tbsp baking powder
1/4 cup sugar
A pinch of salt (or a bit more if using unsalted butter)
1/4 cup cold butter
2 tsp. lemon zest 1 cup buttermilk
1/3 cup dried currants (optional)
Preheat oven to 375. Mix together dry ingredients. Cut in butter. Add lemon zest. Gently stir in buttermilk, then fold in currants. Knead lightly by hand to bring dough together. Be careful not to over mix or knead! Cut dough in half and form two circles.Cut each circle into sixths. Separate scones and place on a greased baking sheet and bake until golden brown.