Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe came from my Joy of Cooking. They are absolutely spectacular.I think I added a bit more sugar. Taste like excellent shortbread.

Ingredients Nutrition

Directions

  1. Heat oven to 425.
  2. Mix flour, sugar, baking powder and salt.
  3. Cut in butter with pastry blender.
  4. Cut until size of peas.
  5. Stir in currants or cranberries and rind.
  6. Stir together egg,and cream and dump into dry mix.
  7. Stir til a ball then gently knead five times.
  8. Pat into a round 8" wide,about 3/4" thick.
  9. Cut into 8 or 12 wedges and place on ungreased cookie sheet.
  10. Brush tops with cream and sugar and cinnamon if desired.
  11. Bake 12- 15 minutes.
  12. Oh my, then enjoy.
Most Helpful

Loved these scones & they got rave reviews from family & friends so I had to give credit where credit is due - Thanks Anne for such a simple, quick recipe. I cut back slightly on the sugar to 1/3 cup & added 1 1/2 teaspoons of pure vanilla to the egg/cream mixture. Also used raisins instead of currants & glazed the scones with egg mixed with a teaspoon of cream. A light coating of sugar added the perfect amount of sweetness. I also cut them smaller to yield 16 triangles & they baked on a silpat for 12 minutes. They didn't last very long.

Jodi B. April 10, 2003

Had a tea party for four friends and made these. LOVED THEM! Just the right amount of taste. I followed another reviewers' suggestion and wrapped clear wrap around it and put it in the freezer, about 15 min later I brought it out, placed it on a cookie sheet and with the wrap still on top, flattened it out a bit and shaped it into a large circle. I then cut eight wedges and with a spatula seperated the scones out and baked. They toasted nicely and were such a treat fresh out of the oven. I am definitely going to me this again and again and again!!!! thank you for the simple and excellent recipe.

smslavich October 19, 2009

Great recipe! These scones had lovely texture - soft and fluffy inside and golden on the outside. I find the trick to good scones is to knead the dough as little as possible, but for that to happen, the wet-to-dry ratio must be just right. This recipe gets it and the results are delicious!

BlueDiva September 10, 2009