Cream & Current Scones
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The giving texture of the scone is worth further mention. I think much of the lightness stems from the fact that real scones are made with good quality European butter. European butter is richer (averaging 85% fat instead of just 81%), so there’s less water, which means a more delicate crumb.
Servings
12 scones
Servings
12 scones
Cream & Current Scones
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The giving texture of the scone is worth further mention. I think much of the lightness stems from the fact that real scones are made with good quality European butter. European butter is richer (averaging 85% fat instead of just 81%), so there’s less water, which means a more delicate crumb.
Servings
12 scones
Servings
12 scones
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • 1/4 tsp salt
  • 5 Tbsp butter (cold, unsalted), preferably European-style, cubed
  • 2/3 cup currants
  • 1 cup heavy cream
Servings: scones
Units:
Instructions
  1. First, preheat the oven to 425F. Then, stir together the flour, baking powder, sugar, and salt. Using a pastry cutter (or two knives), cut in the butter until the pieces are pea-sized.
  2. Add the currants with a spatula or spoon, then stir in the heavy cream until a dough forms. Only mix the bare minimum to bring together a dough. If you mix too much, it’ll make the scones tough. Pat the dough into 3/4 inch thickness, then cut out circles with a floured 21/4 inch round cutter, or whatever you have laying around. (Baking times may vary).
  3. Bake about 12 minutes or until lightly golden brown. You can also freeze the uncooked scones. They’ll take just a minute or so longer to cook.