Classic Cream Scones

about 1 hour Servings: 0.0 No ratings yet

Classic Cream Scones

about 1 hour Servings: 0.0 No ratings yet

Ingredients

1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup currants or 1/2 cup raisins (optional)
1 1/2 teaspoons vanilla extract
1 large eggs
2 teaspoons baking powder
2 cups all-purpose flour
1/3 cup unsalted butter, chilled
1/2 cup heavy cream ( whipping)
1 eggs, mixed with 1 teaspoon water for glaze (optional)

Directions

  • 1 Preheat oven to 425F.
  • 2 Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
  • 3 In a small bowl, stir together the cream, egg, and vanilla.
  • 4 Add the cream mixture to the flour mixture and stir until combines.
  • 5 Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
  • 6 Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
  • 7 Lightly brush the tops of the scones with the egg mixture, if desired.
  • 8 Bake for 13-15 minutes, or until lightly browned.
  • 9 Remove the baking sheet to a wire rack and cool for 5 minutes.
  • 10 Using a spatula, transfer the scones to the wire rack to cool.
  • 11 Serve warm or cool completely and store in an airtight container.
  • 12 Makes about 14 scones.
  • 13 Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
  • 14 My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
  • 15 Directions as above.

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