Ina Garten English Cream Scones

Ina Garten’s English Cream Scones is made with all-purpose flour, sugar, baking powder, kosher salt, cold unsalted butter, eggs, heavy cream, and dried currants. This delightful English Cream Scones recipe creates a delicious breakfast treat that takes about 40 minutes to prepare and can serve up to 16 people.

This English Cream Scone Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 4 cups + 1 tablespoon all-purpose flour (500 g)
• 2 tablespoons sugar (25 g) plus extra for sprinkling
• 2 tablespoons baking powder (30 g)
• Kosher salt (4 teaspoons) (or 1 teaspoon table salt)
• ¾ pound (3 sticks) cold unsalted butter (340 g), diced into ½-inch pieces
• 4 extra-large eggs
• 1 cup cold heavy cream (240 ml)
• ¾ cup dried currants (100 g)
• 1 egg, beaten with 2 tablespoons water or milk (for egg wash)
• Clotted or Devon cream and Fresh Strawberry Rhubarb Preserves (for serving)

How To Make English Cream Scones:

1. Preheat Oven: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In an electric mixer with the paddle attachment, combine 4 cups flour, 2 tablespoons sugar, baking powder, and 4 teaspoons salt. Add diced butter and mix on low speed until the butter pieces are the size of peas.
3. Add Wet Ingredients: Whisk together 4 eggs and 1 cup heavy cream. With the mixer on low, quickly add this mixture to the flour and butter mixture, blending just until combined.
4. Incorporate Currants: Toss ¾ cup dried currants with the remaining 1 tablespoon flour. Add them to the dough and mix briefly until evenly distributed.
5. Shape Dough: Dump the dough onto a well-floured surface. Knead a few times to combine, leaving lumps of butter in the dough. Pat into a circle and roll to ¾ inch (2 cm) thickness. Cut into 3-inch (7.5 cm) rounds and place on prepared baking sheets.
6. Prepare for Baking: Brush the tops of the scones with the egg wash and sprinkle with extra sugar. Bake for 20-25 minutes, until the tops are golden brown and the insides are firm to the touch.
7. Serve: Serve warm with clotted cream and strawberry rhubarb preserves.
8. Storage: Cut out the dough, wrap in plastic, and refrigerate for up to 2 days or freeze for up to 4 months. Defrost overnight in the fridge before baking.

Recipe Tips

• Use Cold Ingredients: Ensure your butter and cream are very cold. This helps the scones rise properly and stay flaky.
• Don’t Overmix: Mix the dough until just combined. Overmixing can make the scones tough.
• Flour Your Surface: Keep your work surface and rolling pin well-floured to prevent the dough from sticking.
• Cut the Scones Neatly: Use a sharp cutter to ensure clean edges. This helps the scones rise evenly.
• Brush with Egg Wash: Apply the egg wash and sprinkle sugar on top before baking for a golden, crisp finish.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover english scones cool to room temperature. Store them in an airtight container or wrap them in plastic wrap. They will stay fresh for up to 2 days in the fridge.
• Freeze: Wrap the cooled leftover english scones in plastic wrap and place them in a freezer bag. Freeze for up to 4 months. Thaw overnight in the fridge then reheat.
• Reheating: For the best texture, reheat leftover english scones in a 350°F (175°C) oven for 10-15 minutes. For quicker results, use the microwave or skillet, but be mindful that these methods can affect texture.

Nutrition Facts

Serving Size: 1 scone (approximately 80 g)

• Calories: 280
• Total Fat: 16 g
• Saturated Fat: 10 g
• Cholesterol: 80 mg
• Sodium: 220 mg
• Potassium: 100 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Sugars: 10 g
• Protein: 4 g

Try More Ina Garten Recipes:

• Ina Garten Smoked Salmon Quesadillas
• Ina Garten Creamy Hummus
• Ina Garten Blueberry Ricotta Breakfast Cake
• Ina Garten Buckwheat Crêpes “complète”
• Ina Garten Breakfast Tacos