Metro - Toronto : Blog : Global Peasant : june's lazy buns

My mom has been making a version of these scone-esque buns since I was a kid. They were originally called 'Easy Buns', but my dad used to have a naughty habit of writing smart ass name changes on her recipe cards when she wasn't looking. Somehow, his new name just stuck. Not only are these dead simple to make (and only 15 minutes to bake), they also lend themselves well to a wide variety of other flavour combinations. The following version is embellished with orange rind and currants, but they taste equally delicious with berries, cheddar and green onion, lemon zest and toasted fennel seeds, candied ginger........

June’s Lazy Buns

2 cups flour
4 tsp baking powder
1 tbsp sugar
½ t salt
¼ cup butter, softened
1 cup milk
grated zest of 1 orange
½ cup dried currants

Preheat oven to 400*. In a large bowl combine the flour, baking powder, sugar and salt. Cut in the butter with a pastry blender of a fork and knife. Mix in the milk, zest and currants. Drop batter onto a greased cookie sheet, forming about 10 individual scones. Bake for 15 minutes. Serve warm with butter and jam.

Tags: recipes, june's lazy buns, orange zest

Add your comment

Comments are not reviewed before posting. If you believe a comment has violated the commenting guidelines, please alert a moderator using links provided.

Diane Thompson makes her home in Vancouver, but has been known to travel far and wide in hot pursuit of something good to eat. Her passion for experimenting in her home test kitchen is only surpassed by an enthusiasm to share (most of) her inventions with others. She enjoys exploring a variety of culinary interests, including growing a kitchen garden in her own backyard and connecting with a rich and diverse community that continues to find each other through the complex and fascinating world of food. See also her Global Peasant website.