Classic Cream Scones

Name: Classic Cream Scones
Total time: 85 min
Yield: 14 servings
Cuisine: Breads
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 2 tsp baking powder; 1/8 tsp salt; 1/3 cup unsalted butter (chilled); 1/2 cup heavy cream; 1 egg; 1 1/2 tsp vanilla extract; 1/2 cup currants; 1/2 cup raisins; 1 egg (beaten, for brushing)

Tender, buttery cream scones studded with currants and raisins, perfect with tea.

85 minutes

Serves 14

Breakfast

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Preheat the oven to 425°F (220°C) and lightly butter a baking sheet.

2
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the chilled butter into 1/2-inch cubes, scatter over the flour, and cut it in with a pastry blender or two knives until the mixture resembles coarse crumbs.
3
In a small bowl, whisk together the heavy cream, egg, and vanilla. Add to the flour mixture and stir until just combined, then gently stir in the currants and raisins.
4
With lightly floured hands, pat the dough out to about 1/2-inch thickness on a floured surface. Using a floured 2 1/2-inch round cutter, cut out scones and place them on the prepared baking sheet, gathering and re-patting the scraps until all the dough is used.
5
Lightly brush the tops with the beaten egg, then bake for 13 to 15 minutes, until lightly browned.
6
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

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