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To-Die-For Cream Scones

in Guest Recipe Book

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(total ratings: 6)
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Servings: 8
This recipe is from someone who spent a few years trying to create the perfect scone. These are light and buttery and melt-in-your mouth. They're delicious warmed and on their own, but to die for served with lemon curd or clotted cream.

2 1/2 cups all-purpose flour
3 tbsp. granulated sugar (increase to scant 1/3 cup if you want a sweeter scone)
2 1/2 tsp. baking powder
1 tsp. salt (I used 1/2 tsp.)
1/2 cup cold unsalted butter, cut into cubes
1/3 cup dried currants, plumped under hot water and patted dry
Grated rind from 2 lemons
1 egg
1 cup heavy whipping cream
1/2 tsp. vanilla extract

Egg Wash:
1 tbsp. water
1 egg
2 tbsp. coarse white sugar or turbinado sugar

1. Preheat oven to 375° F (190° C). Line a baking sheet with parchment paper.

2. In a large bowl, stir together the flour, sugar, baking powder and salt.

3. Slice the cold butter into 8 pieces and cut into flour mixture until pea-sized. Stir in the currants and lemon zest.

4. In a small bowl, beat egg slightly with a fork. Stir in cream and vanilla.

5. Pour cream mixture all at once into the flour mixture, stirring with a fork to form a soft dough. Do not over mix.

6. Turn dough out onto a lightly floured pastry cloth or board and knead a few times until smooth. Flecks of butter should still be visible.

7. Roll or pat dough into a round about 3/4" thick. Cut with biscuit cutter or cut into wedges with a sharp knife or pizza cutter.

8. Separate and place onto the prepared baking sheet.

9. Prepare an egg wash by beating 1 egg and 1 tbsp. water in a small bowl. Brush mixture over top of scones and sprinkle with sugar.

10. Bake for 15 - 17 minutes until the scones are puffed and golden brown and a cake tester inserted in the center comes out clean.

Makes 8 scones.

Source: Unknown
Submitted By: Sadie
Date: June 23, 2004


Reviewer: sue
I have been looking around for a good recipie for scones, and I had almost given up all hope until I stumbled amazingly upon your wonderful, rapturous site. Thank you so much, you have relieved me from my despair.

Reviewer: Trish
Sadie's "years long" pursuit of the perfect scone recipe was worth every bit of her effort. I will throw all of my other recipes away and just make variations on this one from now on! I used dried cherries plumped in brandy rather than currants and served with a cherry cream cheese spread. Fabulous!

Reviewer: Renee
It is the best I've ever had since I came to U.S. It is light and full of fragrance (I used rum-soaked raisin & cranberries). I will keep this in my family recipe box! Thank you!

Reviewer: nadine
A little dry, maybe I will add up more cream then, but rather exquisite for a scone addict!

Reviewer: GKSF
Never made scones before - my first attempt was a trial run for a party the next week. These were a hit the first try. Half the lemon, with or without currants, yummy. Dough was a bit sticky, but I managed to get 8 generous round scones to the parchment. The scones are very moist, so they are even great served solo. Thank you!

Reviewer: B and K
We love these! Made them with lemon and cran-raisens, and then again with just chocolate chips. The perfect scone base! We think they'd be delicious plain, served with fruit topping!


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