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
  • 9 oz. (2 cups) all-purpose flour
  • ½ tsp. table salt
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
  • 1 Tbs. baking powder
  • 1 to 1-½ tsp. granulated sugar
  • + 3 more ingredients
    • ¾ cup heavy cream
    • 1/3 cup granulated sugar
    • 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
    • 1/8 teaspoon salt
    • 1 1/2 teaspoons vanilla extract
    • 1/2 cup whipping cream
    • 1 egg white
    • 1 large egg
    • +3 other ingredients


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