Best Cinnamon Pecan And Currant Cream Scones Recipes

Cream Scones with Currants image

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield 8 scones

Number Of Ingredients 9

1 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
2 teaspoons finely grated orange zest
1/4 cup dried currants
1 large egg
4 to 5 tablespoons heavy cream or half-and-half

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.

Currant Cream Scones image

Provided by Food Network Kitchen

Time 45m

Yield 8

Number Of Ingredients 8

1 3/4 cups all-purpose flour, plus extra for shaping the scones (See Cook's Note)
3 tablespoons sugar, plus additional for sprinkling
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup dried currants
1 large egg
1/3 cup heavy cream, plus additional for mixing and brushing

Steps:

Preheat the oven to 425 degrees F and line a baking sheet with parchment.
Whisk the flour, sugar, baking powder and salt in a medium bowl. Add the butter and work into the flour, using your fingers until the mixture resembles coarse meal. Add the currants and toss.
Beat the egg and heavy cream together in a small bowl and stir into the flour mixture to make a shaggy, loose dough. Add 1 teaspoon more of cream at a time as needed until the dough comes together. Turn the dough onto a lightly floured surface and pat into a 6-inch round. Cut into
8 wedges and space out evenly on the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.

Cinnamon, Pecan, and Currant Cream Scones image

Yield Makes 6 scones

Number Of Ingredients 12

1/4 cup heavy cream plus additional for brushing the scones
1 large egg yolk
1/2 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons sugar plus additional for sprinkling the scones
1/4 teaspoon salt
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into bits
1/3 cup pecans, chopped
1/4 cup dried currants

Steps:

In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.