Cream Scones with Currants

  • Level: Easy
  • Yield: 8 scones
  • Total: 40 min
  • Active: 25 min
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Ingredients

1 3/4 cups unbleached all-purpose flour

2 1/2 teaspoons baking powder

3 tablespoons sugar

1/4 teaspoon fine salt

6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated

2 teaspoons finely grated orange zest

1/4 cup dried currants

1 large egg

4 to 5 tablespoons heavy cream or half-and-half

Directions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 
  2. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants. 
  3. In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm. 

Cook’s Note

For a richer, darker crust, brush the tops of the scones with heavy cream and sprinkle with sugar before baking.

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Elizabeth in Austin

These are good but even recognizing that too much moisture will equate to dry scones, I doubt there is any way you can make this much flour cohere with this little cream. Maybe if you have an enormous egg ... I had to work it a lot and still left plenty of flour in the bowl. I placed them on the sheet in the freezer while the oven heated, which trick has never failed me. The result was tender scones despite all my handling. I skipped the cream or egg wash as I've concluded it results in burnt scone tops, at least in a conventional oven.

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