Cream Scones

5 from 1 vote

These scones are moist and delicious breakfast treats, wonderful served with butter and jam.

Prep Time25

Cook Time20

Total Time45

Course: Breakfast

Cuisine: American

Keyword: cream scones, scones

Servings: servings (1 sc

Center a rack in the oven and preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.
In a small bowl, stir the egg and cream together.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together. (Don't overdo it.) Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.
Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking, just add about 2 minutes to the baking time.)
Bake the scones for 20 to 22 minutes, or until their tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.

It's best to use currants that are fresh out of the box. They're a little more moist and plump than those that may be have lying around for a while.
If the currants you've purchased are rather dried out and hard, put them in a bowl with hot tap water for a few minutes and then drain thoroughly before adding to the scone dough.