Classic Cream Scones

Classic Cream Scones
Photo by Scott Phillips

Ingredients

  • 1 large egg lightly beaten with 1 tablespoon milk for glazing
  • 2 large egg yolks, lightly beaten
  • ¾ cup heavy cream
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
  • ½ tsp. table salt
  • 1 Tbs. baking powder
  • 1/3 cup granulated sugar
  • + 3 more ingredients
    • 9 oz. (2 cups) all-purpose flour
    • 2-¾ oz. (½ cup) dried currants (optional)
    • 1 to 1-½ tsp. granulated sugar

Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the currants, if using, tossing until evenly distributed and coated with flour. Cut in the butt...

View full recipe at Fine Cooking

Comments

Variations on Classic Cream Scones

  • Classic Cream Scones
    • 2 teaspoons baking powder
    • 1 large egg
    • 1/2 cup whipping cream
    • Sugar
    • 1/3 cup butter or margarine, cubed
    • 1 teaspoon water
    • +4 other ingredients


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