Yield: Yields 8 large scones.
These plump, moist scones are rich and subtly sweet.
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.
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First scones I ever made and possibly best I ever ate. As others have stated, this could not be easier. Not finding any currants, I used dried blueberries instead, and it was a good substitute. I added them after I cut in the butter, instead of before, because that made more sense to me. When they came out of the oven, I was so uncertain of the results - they seemed dry and heavy, not light and moist. I just had to take a nibble before my guest arrived and I almost did a little dance when I realized what I made so simply and quickly - two thumbs up.
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. :).
Yum! These turned out perfectly. I made them with dried cranberries, and next time I will add 3/4c.
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