My cream scone recipe produces scones that are perfect for every occasion and are delightful with tart, chunky citrus marmalade, berry jam or butter.
These homemade scones are easy to make too. Let's get started...
3/4 cup plump currants or cranberries (optional)
PREHEAT oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.
Stir the egg and cream together. Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and using your fingers, toss to coat the pieces of butter with flour.
Quickly, using your fingertips, or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have pea size pieces and everything in between - and that’s just right.
Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.
Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5” in diameter.
Now cut it into 6 wedges and carefully place them on the baking sheet. At this point, the scones can be frozen on the baking sheet and then wrapped airtight. Don’t defrost before baking - just add two more minutes to the baking time.
Bake the scones for 20 to 22 minutes, or until the tops are golden and firm-ish feeling. Transfer to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature. A perfect cream scone recipe if I say so myself.