Haydon Street Inn Cream Scones presented by Haydon Street Inn Email
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Servings: 8
Scones
2 1/2 cups all purpose flour
3 tbsp. granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold, unsalted butter, cut into cubes
1/3 cup dried currants, plumped under hot water and patted dry (can
substitute other dried fruits)
grated rind from 2 lemons
1 egg
1 cup half and half
1/2 tsp. vanilla extract
Egg Wash
1 tbsp. water
1 egg
2 tbsp. coarse white sugar or turbinado sugar
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, stir together the flour, sugar, baking powder and
salt. Slice the cold butter into 8 pieces and cut into flour mixture
until pea-sized. Stir in the currants and lemon zest.
In a small bowl, beat egg slightly with a fork. Stir in half & half
and vanilla. Pour cream mixture all at once into the flour mixture,
stirring with a form to form a soft dough. DO NOT OVER MIX.
Turn dough out onto a lightly floured pastry cloth or board and knead
a few times until smooth. Flecks of butter should still be visible.
Roll or pat dough until about 3/4″ thick. Cut with biscuit cutter or
into wedges with a sharp knife or pizza cutter. Separate and place
onto the prepared baking sheet.
Prepare egg wash by beating 1 egg and 1 tbsp. water in a small bowl.
Brush mixture over top of scones and sprinkle with coarse white sugar
or turbinado sugar.
Bake at 375°F for 15 – 17 minutes until the scones are puffed and
golden brown and a cake tester, or toothpick, inserted in the center
comes out clean.