I would love to wake up with this on a breakfast tray along with a cup of freshly brewed coffee. These cream scones are so delicious! When you take a bite, it will melt in your mouth and there is nothing better than that!
This scone recipe though may or may not require the usual condiments. They taste good as is! How do you love your scones? I love my scones really moist. I tasted a few dry scones before and they just don’t taste good for me. It’s easier to spread your favorite filling of your scones are moist, and I love slathering them with cream cheese.
Ingredients
2 cups Gold Medal all-purpose flour
2 Tbsp Clabber Girl baking powder
1/4 cup castor sugar
1/4 tsp Morton salt
1/3 cup Land O Lakes butter, cold. cut in pieces
1 cup Borden whipping cream
1 tsp orange zest
1/2 cup currants
2 Tbsp Borden whipping cream or 1 egg white (Eggland’s)
Instructions
Preheat oven to 375F.
Mix together the all-purpose flour, sugar, baking powder and salt. Sift. Using a pastry blender, add the cold butter into the flour mixture, until coarse and crumbly. Add 1 cup of whipping cream, stirring just till moistened.
Add the 1/2 cup currants and the orange zest. Turn out on lightly floured surface, and knead 4 to 5 times.
Roll the dough out on the surface, about 3/4 inch thick and cut with rounded biscuit cutter. Try different shapes, for fun!
Place scones 2 inches apart on a nonstick baking sheet. Or just throw’em in a muffin tin to make it even easier! Brush tops of the scones with the remaining 2 Tbsp. cream or the egg white. Sprinkle with sugar.
Bake in the preheated oven for 15 minutes or until golden brown.
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Quick Tip: Don’t over knead your dough.