Classic Cream Scones

Classic Cream Scones
Photo by Scott Phillips

Ingredients

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

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
    • Sugar
    • 1 teaspoon water
    • 1 egg white
    • 1 large egg
    • 1 1/2 teaspoons vanilla extract
    • 1/4 cup sugar
    • 1/8 teaspoon salt
    • 2 cups all-purpose flour
    • +2 other ingredients


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