Buttermilk-Currant Scones With Lemon Glaze

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into chunks
• 3/4 cup buttermilk
• 1 large egg
• 1/2 cup dried currants
• 1 tablespoon grated lemon peel
• 2/3 cup powdered sugar
• 2 tablespoons lemon juice

1. 1. Preheat oven to 350u0b0. In a bowl or food processor, mix or whirl flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until mixture resembles coarse meal. If using a processor, scrape mixture into a bowl.
2. 2. In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture along with dried currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).
3. 3. Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4 inches thick. Cut dough into eight equal wedges. Arrange wedges 2 inches apart on a baking sheet.
4. 4. Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.

flour, granulated sugar, baking powder, salt, cold butter, buttermilk, egg, currants, powdered sugar, lemon juice

Taken from www.epicurious.com/recipes/member/views/buttermilk-currant-scones-with-lemon-glaze-52010811 (may not work)