Served with Devonshire or clotted cream and fruit preserves, these delicious scones are simply wonderful for breakfast, brunch or afternoon tea.
Author: Epicurus.com Kitchens
Recipe type: Breads and Rolls
- 3 Cups cake flour; plus more
- 2 Tablespoons baking powder
- 2 Tablespoons sugar
- 3/4 teaspoons salt
- 1/2 Cup butter; cut into cubes
- 2 Cups whipping cream
- 1 Cup currants
- 1 egg yolk; beaten
- Devonshire cream and preserves; (optional)
- Sift together flour, baking powder, sugar and salt. Use paddle on electric mixer to work butter into flour mixture until mealy. Add whipping cream and currants. Mix on low until dough is smooth, 1 minute.
- Turn dough onto floured board and roll out to about 3/4-inch thick. Cut into 2 1/4-inch rounds with pastry cutter or biscuit cutter. Place dough rounds 2 inches apart on baking sheet lined with parchment paper.
- Brush with beaten egg yolk and bake at 375 degrees until golden brown, 18 to 20 minutes. Serve with Devonshire cream and preserves, if desired.
- This recipe yields 12 to 14 scones.
Each of 14 scones: 278 calories; 390 mg sodium; 84 mg cholesterol; 20 grams fat; 22 grams carbohydrates; 3 grams protein; 0.32 gram fiber.