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English Cream Scones

Photo: John Kernick

BY The Editors

PUBLISHED April 22, 2024

Scones have been essential to the British teatime tradition since the mid-nineteenth century, when, according to legend, the fashionable Duchess of Bedford ordered her servants to sneak the small cakes and hot tea into her room for an afternoon snack. In time, she began inviting her friends to join her for afternoon tea, and this homey ritual became a social trend. Queen Victoria, hearing of the new convention, soon began hosting fancy-dress tea parties.

 

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The tradition continued into the twentieth century, with Mrs. Patmore serving scones to Lord and Lady Grantham at her bed-and-breakfast in season 6 of Downton Abbey. — The Official Downton Abbey Afternoon Tea Cookbook

Lesley Nicol shared this recipe when she joined us on Food with Mark Bittman.

Listen to Lesley Nicol on Food with Mark Bittman
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English Cream Scones

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Makes 10 scones 1x

Units Scale

Ingredients

  • 2 cups (250 g) flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 2 teaspoons sugar, plus 1 tablespoon for sprinkling
  • 1 teaspoon salt
  • 1/2 cup (70 g) dried currants
  • 3/4 cup plus 2 tablespoons (200 ml) heavy cream

For the topping

  • 1 egg white, lightly beaten with 1 teaspoon water

Instructions

  1. Preheat the oven to 425°F (220°C). Have ready an ungreased sheet pan.
  2. In a large bowl, whisk together the flour, baking powder, the 2 teaspoons of sugar, and salt. Using a large spoon, stir in the currants and cream just until combined. Using your hands, gently gather the dough together, kneading it against the side of the bowl until it holds together in a rough ball.
  3. Lightly flour a work surface and turn the dough out onto it. Roll out the dough about 3⁄4 inch (2 cm) thick. Using a 3-inch (7.5-cm) round cutter, cut out rounds from the dough, pressing straight down and lifting straight up and spacing them as closely together as possible. Place the dough rounds at least 2 inches (5 cm) apart on the sheet pan. Gather up the dough scraps, knead briefly on the floured work surface, roll out the dough again, cut out more rounds, and add them to the pan.
  4. Using a pastry brush, lightly brush the tops of the scones with the egg white mixture, then sprinkle evenly with the remaining sugar.
  5. Bake the scones until golden, 10-12 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

— Recipe from The Official Downton Abbey Afternoon Tea Cookbook

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