Classic Cream Scone Recipe (Cream Scones)
This classic cream scone recipe is prepared in a short time with few ingredients. You mix the dough without kneading it too much and cut it into triangle slices. Since its ingredients include cream and butter, its texture is crumbly and soft; You can make it get a better color by applying egg on it. Follow the how-to steps and keep the oven temperature constant.
Ingredients
Ingredients
Step-by-Step Method
Preheat the oven, prepare the tray.
Preheat the oven to 200°C. Cover the tray with wax paper; so the scones come off easily without sticking.
Mix the dry ingredients
Mix flour, sugar, baking powder and salt in a large bowl until homogeneous.
Mix the butter into the flour
Add the cold butter cubes. Quickly crumble the mixture with your fingertips or a pastry cutter until it resembles coarse crumbs; Try not to melt the butter.
Add the liquids
Beat cream, 1 egg and vanilla in a separate bowl. Pour this mixture into the flour and stir with a spatula until just combined; Don't knead too much.
Add the dried fruits
Add currants and raisins. Fold the dough several times to collect the fruit so that it spreads everywhere.
Shape and cut
Roll the dough into a round disk about 2–3 cm thick on a lightly floured counter. Cut it into 8 slices and place the pieces on the tray, spaced apart.
Brush with egg
Apply the beaten egg you reserved for the topping on the scones in a thin layer. Try not to let it drip to the edges; It rises more evenly.
Bake and rest
Bake for about 20 minutes, until the tops are browned and the inside is cooked. Let it rest on the tray for 5 minutes, then transfer it to the wire rack.