Scones

Serve these sweet and crumbly scones for breakfast or use them instead of shortcake and top with sweetened strawberries and whipped cream.



by 1  person


add your rating
add a comment
Servings: 12
Serving size: 1  scone for plain, orange, or cherry variations
Yield: 12 scones
Prep Time: 20 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2 1/2  cups 
    all-purpose flour
  • see savings
    On Sale
    2   tablespoons 
    sugar
  • see savings
    On Sale
    1   tablespoon 
    baking powder
  • see savings
    On Sale
    1/4  teaspoon 
    salt
  • see savings
    On Sale
    1/3  cup 
    butter
  • see savings
    On Sale
    2   
    eggs, beaten
  • see savings
    On Sale
    3/4  cup 
    whipping cream
  • see savings
    On Sale
    1/2  cup 
    dried currants or snipped raisins
  • see savings
    On Sale
     
    Whipping Cream or milk
  • see savings
    On Sale
     
    Sugar

Directions
1.
Preheat oven to 400 degrees F. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
2.
In a medium bowl combine eggs, 3/4 cup whipping cream, and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
3.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll half of the dough into a 6-inch circle. Cut into 6 wedges. Repeat with remaining dough.
4.
Place scones 2 inches apart on an ungreased baking sheet. Brush scones with whipping cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.
5.
Makes 12 scones.
Variation
  • Orange Scones: Prepare as above, except omit the currants or raisins and stir in 1-1/2 teaspoons finely shredded orange peel with the egg mixture. For icing, combine 1 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla; stir in additional orange juice, 1 teaspoon at a time, to make drizzling consistency. Drizzle over scones.
Variation
  • Cherry Scones: Prepare as above, except omit the currants or raisins. In a small bowl pour enough boiling water over 1/2 cup snipped dried tart cherries to cover. Let stand for 5 minutes; drain well. Stir drained cherries and 1/4 teaspoon almond extract in with the egg mixture.
Nutrition information
Per Serving: cal. (kcal) 229, Fat, total (g) 12, chol. (mg) 71, sat. fat (g) 7, carb. (g) 26, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 7, pro. (g) 4, vit. A (IU) 437, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 48, Cobalamin (Vit. B12) (g) 0, sodium (mg) 165, Potassium (mg) 104, calcium (mg) 50, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Buttermilk Pecan Cranberry Scones: An Easy Morning Treat
...When I have buttermilk in the fridge, I feel obligated to make scones. As obligations go..., this is an incredibly lovely one to be burdened with. Scones are heavenly to bite into fresh out of the oven, rewarding... for brunch and need one less thing to do in the morning, I quickly prepare scone dough right before I go... read more...
Food Blogs We Love
see more blogs

shop our favorite products