Reviews (1)
Add Rating & Review
281 Ratings
5 star values:
65
4 star values:
93
3 star values:
61
2 star values:
48
1 star values:
14
Martha Stewart Member
Rating: Unrated
11/18/2013
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!
Back to Cream Scones with Currants
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
cream-scones-med108399.jpg
Ingredients
Ingredient Checklist
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants
Sanding sugar (optional)
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.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
cream-scones-med108399.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Yield: Makes 6
Makes 6
cream-scones-med108399.jpg
cream-scones-med108399.jpg
Ingredients
Ingredients
- 3/4 cup plus 1 tablespoon cold heavy cream
- 1 large egg
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- 2/3 cup dried currants
- Sanding sugar (optional)
Directions
Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
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.
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.
Reviews (1)
Add Rating & Review
281 Ratings
5 star values:
65
4 star values:
93
3 star values:
61
2 star values:
48
1 star values:
14
Martha Stewart Member
Rating: Unrated
11/18/2013
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!
Reviews (1)
Add Rating & Review
281 Ratings
5 star values:
65
4 star values:
93
3 star values:
61
2 star values:
48
1 star values:
14
Add Rating & Review
281 Ratings
5 star values:
65
4 star values:
93
3 star values:
61
2 star values:
48
1 star values:
14
281 Ratings
5 star values:
65
4 star values:
93
3 star values:
61
2 star values:
48
1 star values:
14
281 Ratings
5 star values:
65
4 star values:
93
3 star values:
61
2 star values:
48
1 star values:
14
- 5 star values:
- 65
- 4 star values:
- 93
- 3 star values:
- 61
- 2 star values:
- 48
- 1 star values:
- 14
Martha Stewart Member
Rating: Unrated
11/18/2013
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!
Martha Stewart Member
Rating: Unrated
11/18/2013
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!
Rating: Unrated
All Reviews for Cream Scones with Currants
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cream Scones with Currants
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
