Cream Scones

When Kate at Framed Cooks shared her mother's recipe for "The Best Cream Scones in the World", I knew I had to try them.  And yes, they are simple and very, very good.  Unlike other scone recipes I have tried, these have eggs and less cream in them.  Delicious!

I made two batches.  One with cinnamon chips and one with Craisins.  I shared some with the neighbors and the rest are going with us as we head to Kissimmee this evening to have dinner with friends from Wisconsin.

The Best Cream Scones in the World
by Kate, from Framed Cooks

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
Pinch of salt
1/3 cup cold butter
1/2 cup heavy cream
1 teaspoon vanilla
2 eggs, beaten
1/4 cup currants, raisins or other dried fruit

Preheat oven to 425 degrees.  Line a cookie sheet with parchment paper or a silicone baking sheet.

Combine flour, sugar, baking powder and salt.  Cut in butter until well-combined.

Mix together cream, vanilla and eggs.  Take 2 tablespoons out of this mixture and set aside.

Add liquid mixture to dry mixture, add currants and mix lightly as possible until just combined.

Pat dough into a 12 inch circle and cut into 12 wedges.  Arrange them on the cookie sheet, tucking the pointed ends underneath.

Brush the tops with the reserved cream mixture and sprinkle with a little sugar.

Bake for 13-15 minutes until golden brown.  Cool on a rack.