Recipes and Cooking Scones 4.0 (21) 1 Reviews Serve these sweet and crumbly scones for breakfast or use them instead of shortcake and top with sweetened strawberries and whipped cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 12 mins Total Time: 32 mins Servings: 12 Yield: 12 scones Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour 2 tablespoon sugar 1 tablespoon baking powder ¼ teaspoon salt ⅓ cup butter 2 eggs, beaten ¾ cup whipping cream ½ cup dried currants or snipped raisins Whipping Cream or milk Sugar Directions 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. 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. 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. Place scones 2 inches apart on an ungreased or parchment-lined 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. Makes 12 scones. 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. Print Nutrition Facts (per serving) 229 Calories 12g Fat 26g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 229 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 71mg 24% Sodium 165mg 7% Total Carbohydrate 26g 9% Total Sugars 7g Protein 4g Vitamin C 0.6mg 3% Calcium 50.5mg 4% Iron 1.4mg 8% Potassium 104mg 2% Folate, total 48.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.