Scones with Currants and Lemon Zest

Preheat an oven to 425°F. Line a rimless baking sheet with parchment paper.

To make the dough by hand, in a bowl, stir together the flour, granulated sugar, baking powder, salt and lemon zest. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas. Stir in the currants. Pour the cream over the flour mixture and stir with a fork or rubber spatula just until the dry ingredients are moistened.

To make the dough with a food processor, combine the flour, granulated sugar, baking powder, salt and lemon zest in the processor and pulse 2 or 3 times to mix. Add the butter and pulse 7 or 8 times, just until the mixture forms large, coarse crumbs the size of peas. Scatter the currants over the dough. Pour in the cream and pulse just until moistened.

Turn the dough out onto a lightly floured work surface and press gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter. Cut the round into 6 wedges, or use a 3-inch biscuit cutter to cut out rounds. Place 1 inch apart on the prepared baking sheet.

To make the topping, in a small bowl, stir together the sugar and cinnamon. Brush the dough with the milk and sprinkle evenly with the cinnamon sugar.

Bake until the scones are golden brown, 13 to 17 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days. Makes 6 scones.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).