English Cream Scones
- Level: Easy
- Yield: 14 to 16 large scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 378
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 118
- Sodium
- 244
Ingredients
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
Kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
4 extra-large eggs
1 cup cold heavy cream
3/4 cup dried currants
1 egg beaten with 2 tablespoons water or milk, for egg wash
Clotted or Devon cream and strawberry rhubarb jam, for serving
Directions
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the 4 cups of flour, 2 tablespoons sugar, baking powder, and 4 teaspoons salt. Add the butter and mix on the lowest speed until the butter is the size of peas. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour-and-butter mixture, combining just until blended. Toss the currants with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be a quite sticky.
- Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut with a 3-inch plain round cutter and place the circles on two sheet pans lined with parchment paper.
- Brush the tops of the dough with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm with clotted cream and jam.
Cook’s Note
Make ahead: Assemble and cut out scones and refrigerate for up to 2 days or freeze for up to 4 months. Defrost overnight in the fridge and bake before serving.