Cream Current Scone Recipe from South Court Inn
There’s never a bad time for a scone, right? Whether it’s an 80-degree summer day or a frigid winter morning, scones are the perfect addition to any breakfast. No one does scones better than a bed & breakfast, and if you can’t make it one of our Shenandoah Valley B&Bs, then you can at least eat like you’re at one! Enjoy this recipe for Cream Currant Scones as prepared by South Court Inn in Luray, Virginia:
2 cups all-purpose flour
3 tablespoon sugar
2½ teaspoon baking powder
¼ teaspoon sea salt
½ cup unsalted butter, chilled and cut into tablespoons
½ cup dried currants
1 cup heavy cream
- Preheat oven to 400 F.
- Sift together flour, sugar, baking powder and salt. Using a pastry blender to cut butter into the flour mix until mix forms coarse crumbs. Stir in the currants. Pour heavy cream over the dry ingredients and stir with a fork or rubber spatula until combined.
- Turn the dough out onto a lightly floured surface. Using floured hands, pat out into a round about ½-inche thick. Using a 3-inch biscuit cutter, cut as many rounds as possible (or cut 10 wedges.) Cover baking sheet with parchment paper, then place dough rounds an inch apart on baking sheet.
- Bake until golden brown, about 17 – 20 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature with jam and butter on the side.
Eat and enjoy! To check out recipes from our other member inns, click here.