Cream scone with lemon curd and whipped cream
Scones are such a pleasure to make. I love that you can change up the liquid to get the taste and richness you would like. I have used whole milk, heavy cream, and butter milk depending on the scone I am making. The different flavors you can add are endless. Who wouldn’t love a moist and delicious scone? I serve scones at all my tea parties not just because it traditional, but because I love them. At my recent fall tea party I made cream scones with currents and flavored them with vanilla. They were served with homemade lemon curd, strawberry jam, and freshly whipped cream. My favorite topping is the lemon curd with just a dollop of whipped cream on top. It’s so delicious. I always start with ice cold butter and I am careful not to handle the dough to much so I don’t make them tough. Scones need to be moist and tender. I add and egg wash and a sprinkling of sugar to dress them up.
I first assemble all my ingredients.
I put the flour, sugar, baking powder, and salt in a large bowl.
I used a whisk to sift the dry ingredients together.
I add the butter to the flour mixture.
Using a pastry blender I cut the butter into the flour mixture.
I then add the currents.
Toss them in the flour and butter mixture with my clean hands.
I add the cream and vanilla and gently stir till combine.
The dough will come together.
Turn the dough out onto floured board.Knead gently for just a few times.
Form dough into a disk.
Roll out into a rectangle.
Turn the dough and fold over.
Roll the dough again into a rectangle.
Cut scones with a biscuit cutter.
Bake at 400 degrees. Cool and serve.
Scone topped with lemon curd and whipped cream.
Cream Scones with Currents
2 Cups unbleached all-purpose flour
¼ Cup granulated sugar
2 ½ Teaspoons baking powder
¼ Teaspoon fine sea salt
¾ Cup (12 tablespoons) ice cold unsalted butter, diced
¾ up to 1 Cup very cold heavy cream
1 Teaspoon pure vanilla extract
½ Cup currents
1 Egg for egg wash
1 Tablespoon of granulated sugar, to sprinkle on tops of scones
In a large bowl add the flour, sugar, baking powder, and salt. Use a wire whisk to sift the ingredients together. Add the ice cold butter chunks to the flour mixture and using a pastry knife cut the butter into the flour mixture till it looks like little peas. Add the currents; toss them into the flour mixture with your clean hands. Add the milk and vanilla extract. Stir with a wooden spoon just till combine. Turn dough out on a flour board. Knead just a few times to make a disk. Flour your rolling pin and roll the dough into a 12 inch rectangle shape. Then fold the dough turn it and roll it again you’re looking for a thickness of a ¼ inch thickness. Use a biscuit cutter to cut the scones. Place on a baking sheet lined with parchment paper. Egg wash and sprinkle with sugar. Bake at 400 degrees for 17-20 minutes.
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