I tried these because I had left over cake flour I needed to use. I liked the lighter moister crumb from the cake flour. The second time I made them I modified - adding 1 tsp vanilla to the liquid ingredients, substituting 2% milk for cream, and using 2 whole eggs rather than just the yolks. This recipe also worked well as a biscuit topping for a fruit cobbler.
Old-Fashioned Cream Scones
Ready for a tea party? A baby or wedding shower? Maybe you just want to bake something special for breakfast? We have the perfect recipe-these comforting goodies pair well with a cuppa, a large mug of joe or a tall glass of cold milk. Each one is simple enough for even a novice baker and-we promise-absolutely delicious!
More From Allyou
- Calories: 404
- Fat: 21g
- Saturated fat: 12g
- Protein: 5g
- Carbohydrate: 49g
- Fiber: 1g
- Cholesterol: 122mg
- Sodium: 266mg
- 2 cups cake flour
- 1/4 cup sugar, plus 1 Tbsp. for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into bits
- 1/2 cup dried currants
- 2/3 cup heavy cream, plus
- 1 tablespoon for brushing
- 2 egg yolks
- Preheat oven to 400°F and line a baking sheet with parchment paper or spray with cooking spray.
- 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.
- 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.
- Bake scones until golden, 15 to 20 minutes. Let cool for 10 minutes before eating.
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