Classic Cream Scones

Classic Cream Scones
Photo by Scott Phillips

Ingredients

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

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
    • Sugar
    • 1 teaspoon water
    • 1 1/2 teaspoons vanilla extract
    • 1/4 cup sugar
    • 1 egg white
    • 1/8 teaspoon salt
    • +3 other ingredients


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