Description
Golden, buttery English cream scones bring British bakery charm to breakfast tables. Rich cream and delicate texture invite morning indulgence with classic elegance you’ll savor in each tender, flaky bite.
Ingredients
Scale
Main Ingredients:
- 4 cups (500 g) all-purpose flour
- ¾ pound (340 g) cold unsalted butter
- 4 extra-large eggs
- 1 cup (240 ml) cold heavy cream
Dry Ingredients:
- 2 tablespoons (25 g) sugar
- 2 tablespoons (30 g) baking powder
- 4 teaspoons kosher salt
- ¾ cup (100 g) dried currants
Finishing Ingredients:
- 1 egg (for egg wash)
- 2 tablespoons water or milk (for egg wash)
- Sugar (for sprinkling)
- Clotted or Devon cream (for serving)
- Fresh Strawberry Rhubarb Preserves (for serving)
Instructions
- Prepare the oven environment by heating to 400°F (200°C) and line two baking sheets with parchment paper, ensuring even surface coverage.
- In an electric mixer fitted with a paddle attachment, combine all-purpose flour, granulated sugar, baking powder, and kosher salt. Incorporate cold unsalted butter by mixing on low speed until the mixture resembles coarse pea-sized crumbs.
- Create a wet mixture by whisking whole eggs with heavy cream until thoroughly blended. Gradually introduce this liquid to the dry ingredients, mixing minimally to maintain a tender texture.
- Gently coat dried currants with a light dusting of flour to prevent sinking during baking. Fold these into the dough with minimal stirring to distribute evenly.
- Transfer the fragile dough onto a generously floured work surface. Perform gentle kneading, preserving visible butter chunks for ultimate flakiness. Shape into a circular disc approximately 3/4 inch (2 centimeters) thick.
- Use a round cutter to create 3-inch (7.5 centimeters) scone shapes, carefully transferring each to the prepared baking sheets without overhandling the delicate dough.
- Enhance the scones’ appearance by brushing with egg wash and sprinkling with additional granulated sugar for a golden, crisp exterior.
- Bake in the preheated oven for 20-25 minutes, monitoring until the tops achieve a rich golden-brown color and the interior feels firm when gently pressed.
- Serve immediately while warm, accompanied by traditional clotted cream and vibrant strawberry rhubarb preserves for an authentic culinary experience.
Notes
- Chill your ingredients ahead of time to maintain the delicate texture and ensure maximum flakiness.
- Gently combine the dough with minimal handling to preserve the light, tender crumb of the scones.
- Dust your workspace generously with flour to prevent sticking and make rolling out easier.
- Slice through the dough with a sharp, clean-edged cutter for uniform and perfectly shaped scones.
- Enhance the golden appearance and add a subtle crunch by brushing with egg wash and sprinkling with sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: English
Nutrition
- Serving Size: 1 scone (approximately 80 g)
- Calories: 280
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg