Best Cream Scones With Currants Recipes

Cream Scones with Currants image

Provided by Martha Stewart

Time 25m

Yield Makes 6

Number Of Ingredients 9

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants
Sanding sugar (optional)

Steps:

Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g

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.

Currant Cream Scones image

Provided by BrendaM

Categories Scones

Time 27m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/3 cup margarine or 1/3 cup shortening
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or 1/2 cup raisins
4 -6 tablespoons half-and-half cream
1 egg, beaten

Steps:

Heat oven to 400ºF.
Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
Turn dough onto lightly floured surface.
Knead lightly 10 times.
Roll 1/2 inch thick.
Cut dough into 2 1/4-inch circles with floured cutter.
Place on ungreased cookie sheet.
Brush with 1 egg.
Bake until golden, 10 to 12 minutes.
Immediately remove from cookie sheet.
Yields 10 to 12 scones.