Cream Scones

This morning I wanted something warm for breakfast but not our usual standbys. I decided to finally use the Cream Scones mix that I made last month. I loved that all I needed to do was add the butter and the cream. Not having to mix everything up this morning saved me a lot of time. They came out so good and were so deliciously good!

Cream Scones

(from Family Meals: Creating Traditions in the Kitchen by Maria Helm Sinskey)

Dry Ingredients:

2 cups all-purpose flour
2 tblsp sugar
1 tsp baking powder
1/2 tsp kosher salt
1 tsp grated orange or lemon zest (optional)--I added orange zest.

1/2 cup dried currants (dried blueberries or other dried fruits can be substituted)--I added chocolate chips.

Wet Ingredients:
1/2 cup cold unsalted butter, cut into cubes
1 cup heavy cream, plus 1/4 cup for brushing

Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, baking powder, salt, and orange zest, if using. Scatter the butter pieces over the flour mixture, and, using a pastry cutter or two table knives, cut the butter into pieces until it is the size of large peas. Add the currants and then the cream, and stir just until the dough comes together.

Turn the dough out onto a lightly floured surface, gather it into a ball, and knead lightly until uniform. Pat the dough into a round about 1 1/2" thick. You can either use a round biscuit cutter or cut into triangles. Arrange 2" apart on a tray and brush tops with cream. Bake about 12 minutes. Serve warm.
Printable Recipe.