Classic Cream Scones

Classic Cream Scones
Photo by Scott Phillips

Ingredients

  • 2 large egg yolks, lightly beaten
  • 9 oz. (2 cups) all-purpose flour
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
  • 2-¾ oz. (½ cup) dried currants (optional)
  • ½ tsp. table salt
  • ¾ cup heavy cream
  • 1 to 1-½ tsp. granulated sugar
  • + 3 more ingredients
    • 1 Tbs. baking powder
    • 1 large egg lightly beaten with 1 tablespoon milk for glazing
    • 1/3 cup 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
    • 1/3 cup butter or margarine, cubed
    • 1/2 cup whipping cream
    • 2 teaspoons baking powder
    • 2 cups all-purpose flour
    • 1/8 teaspoon salt
    • +5 other ingredients


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