Diana's Desserts - www.dianasdesserts.com

To-Die-For Cream Scones

in Guest Recipe Book

Average Rating: 
(total ratings: 6)
[Read reviews] [Post a review]
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!


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)