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Classic Cream Scones

Scott Phillips

Yield: Yields 8 large scones.

These plump, moist scones are rich and subtly sweet.


  • 9 oz. (2 cups) all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. table salt
  • 2-3/4 oz. (1/2 cup) dried currants (optional)
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream
  • 2 large egg yolks, lightly beaten

For finishing:

  • 1 large egg lightly beaten with 1 tablespoon milk for glazing
  • 1 to 1-1/2 tsp. granulated sugar


  • Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the currants, if using, tossing until evenly distributed and coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.
  • In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.
  • With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Slide the parchment onto a rack and let the scones cool for 10 to 15 minutes before serving.

Cherry-Vanilla Scones: Replace the currants with 6 oz. (1 cup) dried cherries, coarsely chopped.  Add the seeds scraped from one large vanilla bean (or add two tsp. pure vanilla extract) to the cream and egg yolks before combining with the dry ingredients. 


Rate or Review


  • VeggieSoulSista | 12/07/2015

    These were delicious! Very light and moist. The recipe couldn't have been any easier -- hardest part is separating the eggs!I made a couple of changes: I added a pinch of nutmeg and cinnamon to these. I did not add currants because I am partial to plain scones, plus I am stateside and currants are hard to find. I think raisins are a polarizing ingredient (people either hate or love them), so I didn't want to substitute those either. I used buttermilk instead of milk for the egg wash, and I think it added a slight tang that was really delicious.I made these for a pre-church breakfast on Saturday morning. I had a few left, so I packed up a few for my husband to give to the members of his technology/media ministry. They loved them as much as we did. One person said she took a bite and almost cried out in happiness. :).

  • mmcculla | 01/23/2012

    Yum! These turned out perfectly. I made them with dried cranberries, and next time I will add 3/4c.

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