Classic Cream Scones
As the title indicates these are classic scones made with cream. These scones are perfect with many sweet spreads. Add 1-½ teaspoons of grated lemon zest into the dry ingredients for an extra tang. I make them with or without the currents. For a change, try adding ½ cup marzipan paste for a wonderful almond treat.
Makes about 14 scones.
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup heavy cream
- 1 large egg
- 1-½ teaspoons real vanilla extract
- ½ cup currents (optional)
- 1 egg mixed with 1 teaspoon water for glaze (optional)
Preheat oven to 400 degrees F. Lightly butter a baking sheet or use parchment paper.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles course crumbs. In a small bowl, stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired.
With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board. Using a floured 2 ½ inch diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. Lightly brush the scones with the egg mixture, if desired. Bake for 13 to 15 minutes, or until browned.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm.
Adapted from:
Simply Scones by Leslie Weiner and Barbara Albright
Sandwiches
Savouries
Quick Breads
- Einstein's Lemon Yogurt Bread
- Classic Cream Scones
- Banana Macadamia Praline Scones
- Triple Chocolate Chunk Scones
Spreads
Finishing Touches
