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! I enjoy having scones for breakfast with my tea or a cup of coffee. sometimes, I’ll even have a scone or two as a mid-morning snack as I read the paper or listen to my favorite radio program. Yep, I listen to the radio and read the paper, imagine that in 2017!
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. This scone recipe though may or may not require the usual condiments. They taste good as is!
Ingredients
2 c Gold Medal all-purpose flour
1/4 c castor sugar
2 Tbsp Clabber Girl baking powder
1/4 tsp Morton salt
1/3 c Land O Lakes butter, cold. cut in pieces
1 c Borden whipping cream
1 tsp orange zest
1/2 c currants
2 Tbsp whipping cream or 1 egg white
Instructions
Preheat oven to 375*. Combine flour, sugar, baking powder and salt together. Sift. Use your pastry blender and add the cold butter until the consistency is course and crumbly. Add 1 cup of whipping cream, stirring just till moistened. (I add a bit more cream, it depends on your flour.
Now add the 1/2 cup currants and the orange zest. Turn out on a lightly floured surface, and knead 4 to 5 times.
Roll out 3/4 inch thick and cut with rounded biscuit cutter (heart shapes are fun too)
Place each scone about 2 inches apart on a nonstick baking sheet. Brush tops of the scones with the remaining 2 Tbsp. Cream or the egg white. Sprinkle with sugar
Bake at 375* for 15 minutes or until golden brown.
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Quick Tip: Don’t over knead your dough.