Saffron Cream Scones

Total Time:
1 hr 30 min
1 hr 10 min
20 min

8 scones

  • 1 cup heavy cream
  • 1/4 teaspoon lightly crumbled saffron threads
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons golden raisins, dried currants or finely chopped dried apricots
  • 2 teaspoons cream sherry, sweet wine or water
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving
  • 1 tablespoon coarse sugar (optional)
  • Combine the heavy cream and saffron in a small saucepan. Bring to a bare simmer over medium heat, then remove from the heat and transfer to a bowl; let stand, stirring often, 10 minutes. Transfer to the refrigerator and let cool, stirring occasionally, about 20 minutes; stir in the vanilla. Combine the raisins and sherry in a small bowl and microwave 45 seconds; set aside.

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Work in the butter with your fingers until the mixture looks like coarse meal. Add the raisin mixture, then add the saffron cream, reserving 1 tablespoon (with a few of the threads) for brushing. Mix with a wooden spoon to make a soft dough.

  • Turn the dough out onto the prepared baking sheet and form into a 7-inch round, about 3/4 inch thick. Cut into 8 wedges and pull them about 1 inch apart. Brush with the reserved saffron cream and sprinkle with the coarse sugar.

  • Bake until the scones are puffed and golden brown around the edges, 14 to 16 minutes. Transfer to a rack and let cool slightly. Serve with butter.

  • Photograph by Con Poulos

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