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9 oz. (2 cups) all-purpose flour
1/3杯砂糖
1 Tbs. baking powder
1/2 tsp. table salt
2-3/4盎司。（1/2杯）干醋栗（可选）
3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
3/4 cup heavy cream
2个大蛋黄，轻轻殴打

For finishing:

1 large egg lightly beaten with 1 tablespoon milk for glazing
1 to 1-1/2 tsp. granulated sugar

准备

将烤箱架放在烤箱的下三分之一中，然后将烤箱加热至400°F。用羊皮纸排成一个重烤盘。在一个大碗中，将面粉，糖，发酵粉和盐搅拌在一起。添加醋栗，如果使用，将其扔到均匀分布并涂上面粉。用糕点搅拌器或两把桌刀在黄油中切成黄油，直到最大的黄油大约相当于豌豆。
In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.
With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Slide the parchment onto a rack and let the scones cool for 10 to 15 minutes before serving.

Cherry-Vanilla Scones:用6盎司代替醋栗。（1杯）干樱桃，切碎。将种子从一种大的香草豆（或将两个茶匙纯香草提取物）刮下来，然后与干成分结合，然后再与蛋黄。亚搏手机版官方

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评论(10 reviews)

BJNMT|04/12/2020

Just made these for strawberry shortcake and they were perfect! Wanted something lighter than biscuits - and these are almost cake like. I didn't add the currants but otherwise followed the recipe exactly. Fast and easy! Super moist and just exactly what I was looking for!
anna_m|08/20/2018

First scones I ever made and possibly best I ever ate. As others have stated, this could not be easier. Not finding any currants, I used dried blueberries instead, and it was a good substitute. I added them after I cut in the butter, instead of before, because that made more sense to me. When they came out of the oven, I was so uncertain of the results - they seemed dry and heavy, not light and moist. I just had to take a nibble before my guest arrived and I almost did a little dance when I realized what I made so simply and quickly - two thumbs up.
Veggiesoulsista|12/07/2015

These were delicious! Very light and moist. The recipe couldn't have been any easier -- hardest part is separating the eggs!I made a couple of changes: I added a pinch of nutmeg and cinnamon to these. I did not add currants because I am partial to plain scones, plus I am stateside and currants are hard to find. I think raisins are a polarizing ingredient (people either hate or love them), so I didn't want to substitute those either. I used buttermilk instead of milk for the egg wash, and I think it added a slight tang that was really delicious.I made these for a pre-church breakfast on Saturday morning. I had a few left, so I packed up a few for my husband to give to the members of his technology/media ministry. They loved them as much as we did. One person said she took a bite and almost cried out in happiness. :).
mmcculla|01/23/2012

好！这些完美。我用干的蔓越莓制作了它们，下次我将添加3/4C。