Cream Scones – a delicious recipe with flour, baking powder, sugar, salt, butter, currants. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to middle position and heat oven to 425 degrees.
2
Place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. Pulse six times.
3
Remove food processor cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4
Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
5
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.).
6
Brush tops of scones with 1 tbsp heavy cream and sprinkle with 1 tbsp sugar. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
624
kcal
Calories
38
g
Fat
64
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury (10 ounces by weight), 1 tablespoon baking powder, 3 tablespoons sugar, 1/2 teaspoon salt, and more.
Yes, Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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