Glazed Scones
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Makes 8
Ingredients
Cream Scones
2 cups unbleached all-purpose flour 1 tablespoon baking powder 3 tablespoons sugar ½ teaspoon table salt 5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces½ cup currants 1 cup heavy creamGlaze
1 tablespoon heavy cream 1 tablespoon sugarBefore You Begin
A light cream and sugar glaze gives scones an attractive sheen and sweeter flavor.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
- If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove 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.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- 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. Following illustrations below, 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.)
- FOR THE GLAZE simply brush tops of scones with 1 tablespoon of heavy cream and then sprinkle with 1 tablespoon 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.
Time
45 minutesYield
Makes 8Ingredients
Cream Scones
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon table salt
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
½ cup currants
1 cup heavy cream
Glaze
1 tablespoon heavy cream
1 tablespoon sugar
Test Kitchen Techniques
Ingredients
Cream Scones
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon table salt
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
½ cup currants
1 cup heavy cream
Glaze
1 tablespoon heavy cream
1 tablespoon sugar
Test Kitchen Techniques
Ingredients
Cream Scones
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon table salt
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
½ cup currants
1 cup heavy cream
Glaze
1 tablespoon heavy cream
1 tablespoon sugar
Test Kitchen Techniques
Before You Begin
A light cream and sugar glaze gives scones an attractive sheen and sweeter flavor.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
- If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove 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.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- 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. Following illustrations below, 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.)
- FOR THE GLAZE simply brush tops of scones with 1 tablespoon of heavy cream and then sprinkle with 1 tablespoon 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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