Old-Fashioned Cream Scones – a delicious recipe with cake flour, sugar, baking powder, salt, cold unsalted butter, currants. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F and line a baking sheet with parchment paper or spray with cooking spray.
2
In a large bowl, whisk flour and 1/4 cup sugar, baking powder and salt. Work in butter with fingertips or a pastry cutter until mixture resembles coarse crumbs. Stir in currants.
3
In a small bowl, whisk together 2/3 cup cream and egg yolks; stir into flour mixture with a fork until dough comes together in a ball. Knead dough in bowl three times to blend; do not overwork. On a lightly floured surface, pat dough into a 3/4-inch-thick round. Using a 2 1/2- to 3-inch cutter, cut out 5 scones and transfer to prepared baking sheet. Reshape scraps and cut 2 more scones. Brush scones with remaining 1 Tbsp. cream and sprinkle remaining 1 Tbsp. sugar on top.
4
Bake scones until golden, 15 to 20 minutes. Let cool for 10 minutes before eating.
627
kcal
Calories
37
g
Fat
61
g
Carbs
14
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.
How did you like this recipe?
Thank you — your rating has been saved!
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 cake flour, 1/4 cup sugar, plus 1 Tbsp. for sprinkling, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and more.
Yes, Old-Fashioned 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
