Classic Cream Scones
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Scones can vary greatly and I wasn't truly a fan of them until I tried this recipe from the December 2004 Fine Cooking Magazine. Everybody has a preference...I like my scones to be light and moist as opposed to heavy blocks of baked dough! These are quick and easy to make with just a hint of sweetness. The only change that I made was that I sprinkled the scones with raw sugar instead of granulated. I have made them with and without currants.
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Classic Cream Scones
Fine Cooking, December 2004
Preheat oven: 400 degrees F.Yields: 8 large scones
9 oz. (2 cups) all-purpose flour
1/3 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. table salt
2-3/4 oz. (1/2 cup) dried currants (optional)
3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
3/4 cup heavy cream
2 large egg yolks, lightly beaten
1/3 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. table salt
2-3/4 oz. (1/2 cup) dried currants (optional)
3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
3/4 cup heavy cream
2 large egg yolks, lightly beaten
1 large egg lightly beaten with 1 tablespoon milk for glazing
1 to 1-1/2 tsp. granulated sugar
Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the currants, if using, tossing until evenly distributed and coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.
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PRINTABLE RECIPE
The only thing better would be one of those, with a dollop of clotted cream. Mmmmmmm.
ReplyDeleteThe only thing better is to have a friend to share them with. Boo hoo! ;)
ReplyDeleteThis is my first time to your site and I love it! I especially love the name of your blog! So cute! This recipe looks divine as well!
ReplyDeleteYou can't beat a hot scone with butter!
ReplyDeleteLike the little black dress and pearls..A classic is a classic..your scones look fantastic.I love scones.
ReplyDeleteThose scones look absolutely delish! I love scones which are wedges, compared to the round ones. These definitely look moist!
ReplyDeletescones are heaven sent and great partner to coffee...yours looks super wonderful..
ReplyDeleteSave one for me. They look delicious. Is it okay to have coffee instead of tea? Coffee is for morning, tea is for afternoon. Scones are good anytime. Rosemary
ReplyDeleteThose look delicious!
ReplyDeleteOohhh, beautiful, Kate. Love the addition of currents. Just the right touch of sweetness. I would love one with my cup of tea.
ReplyDeleteThey look gorgeous!
ReplyDeleteNothing better than a great scone!
i need to try these this weekend... they look incredible... have a wonderful valentine's weekend xx pam
ReplyDeleteA love traditional cream scones and these look absolutely perfect!
ReplyDeletei love , love, love scones and a hot cup of tea.
ReplyDeletemy ALL TIME FAVORITE.
EVER.
REALLY !