Scones, Cream

JWU College of Culinary Arts

6 lbs., 11.5 oz. (3,049 g)

Recipe ID

US standard
Flour, bread
2 lbs., 8 oz.
1,134 g
.6 oz.
18 g
Sugar, granulated
2 oz.
57 g
Baking powder
1.4 oz.
39 g
Cream, heavy
1 lb., 2.5 oz.
525 g
Eggs, whole
14.5 oz.
411 g
Egg yolks
2.75 oz.
78 g
Butter, unsalted
8.5 oz.
241 g
Currants, conditioned
1 lb., 3.25 oz.
546 g
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Sift together bread flour, salt, sugar, and baking powder in a large stainless bowl of a stationary mixer fitted with a paddle.
  4. Whisk together the cream, eggs, and egg yolks.
  5. Cut or flake the butter into the dry mixture using the biscuit or rubbing method. Most of the butter should be in large, flat shards.
  6. Add the cream mixture all at once and mix by hand or on first speed until just incorporated.
  7. Add the currants.
  8. Turn the mixture onto a floured work surface and gently knead until dough comes together and the currants are incorporated. Do not overmix.
  9. Divide dough into 2-lb. (908-g) pieces and gently round.
  10. Rest for 10 minutes.
  11. Pat or roll dough to a thickness of 1 in. (2.54 cm).
  12. Place on a parchment-lined sheet pan and chill for a minimum of 30 minutes.
  13. Remove from cooler and cut into eight equal wedges with a sharp knife.
  14. Evenly space cut pieces on the parchment-lined sheet pan.
  15. Brush with egg wash if desired.
  16. Bake in a convection oven at 360°F (182°C) for 15 to 18 minutes.