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Classic Cream Scones
Tender, lightly sweet scones made with heavy cream; add currants or chocolate chips if you like.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 1/4 cup granulated sugar | 50 g |
| 1 tbsp baking powder | 12 g |
| 1/2 tsp table salt | 3 g |
| 6 tbsp unsalted butter, cold, cubed | 85 g |
| 2/3 cup heavy cream, plus more for brushing | 151 g |
| 1 large egg | 50 g |
| 1 tsp vanilla extract | 4.7 g |
| 3/4 cup chocolate chips, or dried currants, optional | 128 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 425 °F and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder and salt. Cut in the butter until it's the size of small peas; stir in the chips or currants.
- Whisk the cream, egg and vanilla, add them, and stir just until the dough holds together.
- Pat into a 7-inch round about 1 inch thick, cut into 8 wedges, and space them on the sheet. Brush with cream and sprinkle with sugar.
- Bake 15–18 minutes, until golden. Cool slightly; serve with butter and jam.
Tips
- Handle the dough as little as possible for tender scones.
- Freeze the cut wedges and bake from frozen when you want them.
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