CREAM SCONES WITH CURRANTS
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g
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Light Zero
[email protected]I'm not a big fan of scones, but these were actually really good. The currants added a nice sweetness and the scones were very light and fluffy.
Neo Zero
[email protected]These scones were a bit too dry for my taste, but they were still good. I think I'll try adding a little more butter next time.
Yinusa Shittu
[email protected]I've made these scones several times now, and they're always a hit. They're so easy to make and they always turn out perfect.
Ksk Ksk
[email protected]These scones were delicious! I loved the combination of cream and currants. They were perfect for a quick breakfast or snack.
Ramzy Khaba
[email protected]I tried this recipe with blueberries instead of currants, and they turned out great! The blueberries added a lovely tartness that I really enjoyed.
Kaycee Henson
[email protected]I made these scones for a bake sale and they were a huge hit! Everyone loved them. They were so light and fluffy, and the currants added a lovely flavor.
Nura Anwar
[email protected]These scones were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Shuegsg
[email protected]I've tried many scone recipes, but this one is my favorite. The scones are always light and fluffy, and the currants add a delicious burst of flavor. I highly recommend this recipe.
Jimoh Olabisi
[email protected]These scones were easy to make and turned out great! I loved the combination of cream and currants. They were perfect for a quick breakfast or snack.
Allen Mason
[email protected]I wasn't sure what to expect with these scones, but I was pleasantly surprised. They were light and fluffy, with a lovely flavor. The currants added a nice touch of sweetness.
didarubi channel
[email protected]These scones were a bit dry for my taste, but the flavor was good. I think I'll try adding a little more butter next time.
Adriana Santamaria
[email protected]I love the simplicity of this recipe. It's so easy to follow and the scones turn out perfect every time. I've made them with both currants and raisins and they're always delicious.
Cid M. KAMAKEA
[email protected]These scones were delicious! I made them for a brunch party and they were a huge hit. The currants added a nice touch of sweetness and the scones were perfectly fluffy.
Memunatu Bangura
[email protected]I've been making scones for years, but these are by far the best I've ever had. The currants give them a wonderful flavor and texture. I'll definitely be making these again and again.
STEVEN SAMSON
[email protected]These scones were a delight! The currants added a lovely tartness that balanced out the sweetness of the cream. They were also incredibly easy to make, and I loved that I could use ingredients I already had on hand.