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Gather the Ingredients
Here's what you'll need to make delicious, buttery scones:
Continue to 2 of 10 below.
- 2 cups all-purpose flour (unsifted)
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons butter
- 3 eggs
- 1/2 cup heavy cream
- 1/2 cup dried currants
02 of 10
Cut Butter Into Flour
To begin, combine the flour, sugar, salt, and baking powder in a bowl. Then, add cubes of chilled butter and cut in the butter with a pastry blender.Continue to 3 of 10 below.
03 of 10
Beat the Eggs
In a separate bowl, beat two of the eggs until they are light and airy. Keep the third egg reserved for later—you are going to use it to brush the scones with an egg wash before you bake them to give the scones a beautiful, golden exterior.Continue to 4 of 10 below.
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Add Cream and Stir to Combine
Add the heavy cream and mix until thoroughly combined. It will not hurt to have a bit more cream reserved in case you need to moisten the dough later. You can use water, but cream will give the scones a richer flavor and texture.Continue to 5 of 10 below.
05 of 10
Combine Wet and Dry Ingredients
As soon as you add the wet ingredients, you will activate the baking powder, so you will be on the clock. Stir until the dough just comes together, then add the dried currants.Continue to 6 of 10 below.
06 of 10
Bring the Dough Together
Turn the dough out onto a floured board and press together until it barely holds together. You do not want to overwork it or the scones will be too tough. If you need a bit more liquid to moisten the dough, you can add it now—about a tablespoon at a time, just enough so that the dough holds together.Continue to 7 of 10 below.
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Roll Out the Dough
Dust your rolling pin with a bit of flour to keep it from sticking and roll the dough out to about an inch thick. Once again, do not overwork the dough or your scones will taste leathery and tough.Continue to 8 of 10 below.
08 of 10
Cut Into Rounds
You can use either a fluted or plain round pastry cutter for this step. Or just cut the scones into triangles with a knife, which is a good technique because you will have fewer scraps.Continue to 9 of 10 below.
09 of 10
Brush Tops With Egg Wash
Now it is time for the egg wash. Beat the last egg in a small bowl along with a tablespoon or so of water. Then, paint the tops of the scones with the egg wash. Use just enough to make the scones appear glossy.Continue to 10 of 10 below.
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Bake and Eat
Bake at 400 F for 15 minutes. Scones should be eaten as soon after baking as possible. The perfect scone should be hot enough to melt butter without not quite burning your mouth when you bite into it. Feel free to play around with this recipe and substitute other ingredients like blueberries, lemon zest, or dried cranberries (especially great for when the holidays roll around).