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Under 30 Minutes

Under 30 Minutes

Cream Scones with Currants

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.

  • prep: 10 mins
    total time: 25 mins
  • yield: Makes 6
Photography: Andrew Purcell

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Ingredients

  • 3/4 cup plus 1 tablespoon cold heavy cream
  • 1 large egg
  • 2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
  • 2/3 cup dried currants
  • Sanding sugar (optional)

Cook's Note

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.

Directions

  1. Step 1

    Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.

  2. Step 2

    With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)

  3. Step 3

    Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Source
Everyday Food, May 2012

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Reviews (1)

  • 18 Nov, 2013

    This was by far, our favorite scone recipe! We have made them plain and with cranberries then topped them with our home-made jam. These are a little sweet and the right amount of dry. We dusted the top with sugar in the raw for a nice crunchy top. Wrapped in cellophane, they stayed moist into the next day. Great for freezing!