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    You are in: Home / Recipes / Cream Scones Recipe
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    Cream Scones

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    DrGaellon's Note:

    Courtesy Cook's Illustrated Magazine. Oatmeal-Raisin Scones: substitute 1 cup rolled oats for 1/2 cup all-purpose flour. Increase sugar to 4 tablespoons and butter to 6 tablespoons. Replace currants with 3/4 cup raisins. Ginger Scones: substitute 1/2 cup chopped crystallized ginger for currants.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to middle position and heat oven to 425 degrees.
    2. 2
      Place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. Pulse six times.
    3. 3
      Remove food processor cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
    4. 4
      Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
    5. 5
      Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.).
    6. 6
      Brush tops of scones with 1 tbsp heavy cream and sprinkle with 1 tbsp sugar. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

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    Nutritional Facts for Cream Scones

    Serving Size: 1 (89 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 337.2
     
    Calories from Fat 173
    51%
    Total Fat 19.2 g
    29%
    Saturated Fat 11.8 g
    59%
    Cholesterol 62.4 mg
    20%
    Sodium 295.8 mg
    12%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 1.4 g
    5%
    Sugars 12.4 g
    49%
    Protein 4.3 g
    8%

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