Coronation day deserves scones and champagne, so that’s just what it got. While this is a nice, basic recipe, they still aren’t mum’s scones, but they were very simple to make and certainly not dry (thanks cream). So, it’s good to keep it on hand for occasions like a new king. Next time I’ll try adding some cinnamon to the batter and see how it fares.
Ina’s English Cream Scones
- 2 c. flour
- 1 T. sugar
- 1 T. baking powder
- 2 tsp. Kosher salt
- 1.5 sticks of unsalted butter, cold and diced into 1/2″ cubes
- 2 eggs
- 1/2 c. heavy cream
- 1/2 c. dried currants (or raisins)
- 1 egg beaten, mixed with 1 T. water (for wash)
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- With an electric mixer combineflour, sugar, baking powder, and salt.
- Add in the butter and mix until it becomes the size of peas
- Whisk the eggs and cream into the batter on low speed until just blended.
- Mix in the currants/raisins and 1 T. of flour.
- On a floured surface, dump the dough and knead a few times.
- Pat dough into a circle ~1″ thick. Cut dough into scones with a flour rimmed glass.
- Place scones on baking sheet. Brush with egg wash, then sprinkle with sugar.
- Baking about 22 minutes.
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