Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Currant and lemon scones
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Scones-raisins-citron-3195.jpg
PT15M
PT20M
PT35M
Preheat oven to 180°C (350°F).In a bowl, mix the flour, sugar, baking powder and salt. Add ginger and lemon zest and mix.In another bowl, mix the buttermilk and oil. Add to the dry ingredients and mix until homogeneous, not more. The mix will be a little sticky.On a lightly floured surface, roll out the mix to 1/2 in. (1 cm) thickness. Using a round floured cookie cutter 2 in. (5 cm) in diameter, cut scones in the dough. Roll out the remaining dough again and cut more scones, handling the dough as little as possible to make flakier scones. Place the scones on a cookie sheet covered with parchment paper.Brush the tops of the scones with milk and sprinkle with sugar. Cook in the oven for 15 to 20 minutes or until the scones are golden brown and firm to the touch. Serve hot.
16
Metro
0
0
0
0
2 cups (500 mL) flour, sifted
1/4 cup (60 mL) sugar
2 tsp. (10 mL) baking powder
1/2 tsp. (2 mL) Salt
1/4 cup (60 mL) currants
zest of 1 lemon
1 cup (250 mL) buttermilk
2 Tbsp. (30 mL) vegetable oil
Currant and lemon scones
16
scones
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
2 cups
(500 mL)flour, sifted
-
1/4 cup
(60 mL)sugar
-
2 tsp.
(10 mL)baking powder
-
1/2 tsp.
(2 mL)Salt
-
1/4 cup
(60 mL)currants
-
zest of 1 lemon
-
1 cup
(250 mL)buttermilk
-
2 Tbsp.
(30 mL)vegetable oil
-
Garnish
-
1/4 cup
(60 mL)milk
-
4 tsp.
(20 mL)sugar
Preparation
Preheat oven to 180°C (350°F).
In a bowl, mix the flour, sugar, baking powder and salt. Add ginger and lemon zest and mix.
In another bowl, mix the buttermilk and oil. Add to the dry ingredients and mix until homogeneous, not more. The mix will be a little sticky.
On a lightly floured surface, roll out the mix to 1/2 in. (1 cm) thickness. Using a round floured cookie cutter 2 in. (5 cm) in diameter, cut scones in the dough. Roll out the remaining dough again and cut more scones, handling the dough as little as possible to make flakier scones. Place the scones on a cookie sheet covered with parchment paper.
Brush the tops of the scones with milk and sprinkle with sugar. Cook in the oven for 15 to 20 minutes or until the scones are golden brown and firm to the touch. Serve hot.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
