Lemon-Currant Scones (Vanilla Scone variation)

Sweetened, dried cranberries can be substituted for currants

Heat oven to 400 degrees.
Lightly spray cookie sheet with cooking spray.
In large bowl, combine 2 cups all-purpose flour,
1/4 cup sugar, 3 t. baking powder, and 1/2 t. salt.
Mix in 1/2 c. dried currants and 1 t. grated lemon peel.
Add 1 1/3 c. heavy whipping cream. Stir just until dry
ingredients are moistened. Knead dough 6-7 times on
floured surface until smooth. Pat dough to 3/4" thick.
Cut with 2-inch round cutter (or smaller) and place on
cookie sheet.
Bake 12-15 minutes until golden brown.
Cool 15 minutes,
In small bowl, combine 1 c. powdered sugar and 2-3 T.
lemon juice until smooth and thin ecough to drizzle over
scones.

Vanilla Scone Variation
Follow above directions, omitting currants, lemon peel,
and glaze. Increase sugar to 1/2 cup and add 1 T. pure
vanilla extract.