Scones

Serve these sweet and crumbly scones for breakfast or use them instead of shortcake and top with sweetened strawberries and whipped cream.

Scones + enlarge image
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9 users rated this recipe an average rating of 4.5
Makes:
12 servings
Serving Size:
1 scone for plain, orange, or cherry variations
Yields:
12 scones
Prep:
20 mins
Bake:
12 mins 400°F
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Scones

Ingredients
2 1/2
2
tablespoons sugar
1
tablespoon baking powder
1/4
teaspoon salt
1/3
cup butter
2
eggs, beaten
3/4
cup whipping cream
1/2
cup dried currants or snipped raisins
 
Whipping Cream or milk
 
Sugar

Directions

  1. Preheat oven to 400 degrees F. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
  2. In a medium bowl combine eggs, 3/4 cup whipping cream, and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
  3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll half of the dough into a 6-inch circle. Cut into 6 wedges. Repeat with remaining dough.
  4. Place scones 2 inches apart on an ungreased baking sheet. Brush scones with whipping cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.
  5. Makes 12 scones.

From the Test Kitchen

Orange Scones:

Prepare as above, except omit the currants or raisins and stir in 1-1/2 teaspoons finely shredded orange peel with the egg mixture. For icing, combine 1 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla; stir in additional orange juice, 1 teaspoon at a time, to make drizzling consistency. Drizzle over scones.

Cherry Scones:

Prepare as above, except omit the currants or raisins. In a small bowl pour enough boiling water over 1/2 cup snipped dried tart cherries to cover. Let stand for 5 minutes; drain well. Stir drained cherries and 1/4 teaspoon almond extract in with the egg mixture.

Nutrition Facts

(Scones)
    Per serving:
  • 229 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 71 mg chol.,
  • 165 mg sodium,
  • 26 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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