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Cream Scones with Currants

Recipe photo courtesy of Andrew Purcell

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.

Source: Everyday Food, May 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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.

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  • Leelee8958
    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!
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