Ina Garten English Cream Scones

Ina Garten english cream scones are a freezer friendly batch you can mix once, freeze raw, and bake fresh any morning. She built this make ahead breakfast on the English cream tea tradition, and each scone comes out tall, buttery, and packed with currants.

Cold butter is the whole game here, because pea-sized chunks melt in the hot oven and create flaky layers. Overmix the dough and those layers disappear, so stop the mixer the moment everything just comes together.

Source: Go-To Dinners (2022)

Ina Garten English Cream Scones

0.0 from 0 votes

Course: BreakfastCuisine: American, BritishDifficulty: Easy

Servings

14

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

410

kcal

Tall, crumbly scones with a golden crust and tender center, loaded with dried currants and layered with cold butter for a flaky texture in every bite.

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour
  

• 2 tablespoons sugar, plus additional for sprinkling
  

• 2 tablespoons baking powder
  

• Kosher salt
  

• ¾ pound (3 sticks) cold unsalted butter, ½-inch diced
  

• 4 extra-large eggs
  

• 1 cup cold heavy cream
  

• ¾ cup dried currants
  

• 1 egg beaten with 2 tablespoons water or milk, for egg wash
  

• Clotted or Devon cream and Fresh Strawberry Rhubarb Preserves, for serving

Directions

• Preheat the oven: Preheat the oven to 400 degrees. Line two sheet pans with parchment paper.
• Mix the dry ingredients: In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups of flour, 2 tablespoons sugar, baking powder, and 4 teaspoons salt. Add the butter and mix on the lowest speed until the butter is the size of peas.
• Add the wet ingredients: Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour-and-butter mixture, combining just until blended. Toss the currants with the remaining 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants. The dough may be quite sticky.
• Shape and cut: Dump the dough onto a well-floured surface and knead a few times to be sure the ingredients are combined. You should still see lumps of butter in the dough. With floured hands, pat the dough into a circle, then use a floured rolling pin to roll the dough ¾ inch thick. Cut with a 3-inch plain round cutter and place the scones on the prepared sheet pans.
• Bake the scones: Brush the tops of the dough with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides feel firm when you press on the top. Serve warm with clotted cream and preserves.

Tools for this recipe

• Nordic Ware half sheet pan, KitchenAid Artisan 5-quart stand mixer, J.K. Adams French rolling pin, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use raisins instead of currants?

Raisins work as a swap, though currants are smaller and spread more evenly through the dough. Golden raisins are the closest match in flavor. Dried cranberries or chopped dried cherries also work if you want a different direction.

How do I store baked scones?

Baked scones keep at room temperature in an airtight container for about 2 days, but they taste best the day you bake them. After that, the texture dries out. Warm them in a 350 degree oven for 5 minutes to bring back some crispness on the outside.

Can I make the dough ahead of time?

Yes, and that is one of the best parts of this recipe. Cut out the scones, wrap them in plastic, and refrigerate for up to 2 days or freeze for up to 4 months. Defrost overnight in the fridge before baking, then brush with egg wash and bake as written.

Do I need a stand mixer for this recipe?

A stand mixer makes it faster, but you can cut the butter into the flour by hand with a pastry cutter or two knives. The key is keeping everything cold, so work quickly. A food processor also works for pulsing the butter into the flour before adding the wet ingredients.

Why did my scones come out flat?

The most common reason is butter that got too warm before it went into the dough. Cold, pea-sized chunks of butter create the lift and flaky layers. Overmixing is the other cause, because it develops too much gluten and makes the dough dense instead of tender.