Recipe Index

British Isles | Scones

Posted on June 29, 2012

I had these scones at a friend's baby shower and loved them, so I got the recipe.

Yield: 10 or more scones



2 cups (about 9 ounces) all-purpose or cake flour, plus more as needed

1 scant teaspoon salt

4 teaspoons baking powder

2 tablespoons sugar

5 tablespoons cold butter

3 eggs

3/4 cup heavy cream

1/3 cup dried currants or raisins (optional)

1 tablespoon water



Preheat the oven to 450 degrees F.

Mix the dry ingredients together in a bowl or food processor, reserving 1 tablespoon of the sugar. Cut the butter into bits and pulse it in a food processor. All the butter should be thoroughly blended.

Beat 2 of the eggs with the cream; with a few swift strokes, combine them with the dry ingredients. Use only a few strokes more to stir in the currants, if using.

Turn the dough out onto a lightly floured surface and knead it ten times, no more. If it is very sticky, add a little flour, don't worry if it sticks a bit to your hands.

Press the dough into a 3/4-inch thick rectangle and cut into 2-inch rounds with a biscuit cutter. Place the round on an ungreased baking sheet. Gently reshape the leftover dough and cut again.

Beat the remaining egg with 1 tablespoon of water, and brush the top of each scone; sprinkle each with a little of the remaining sugar.

Bake 7 to 9 minutes, or until the scones are a beautiful golden brown. Store in an airtight container and they will keep for a few days.


(Ref. "Cream Scones" recipe, How to Cook Everything.)