Classic Cream Scones

Classic Cream Scones
Photo by Scott Phillips

Ingredients

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

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


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