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Ina Garten’s English Cream Scones

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English Cream Scones

This recipe for English Cream Scones is very slightly adapted from an episode of “Be My Guest with Ina Garten” when the guest is Emily Blunt. Ina's scones are quick to make and delicious.

Are you wearing green? If yes, you’re surely celebrating with corned beef or cabbage or something Irish. If no, let’s redeem you. It’s St. Patrick’s Day, and scones are in order.

This recipe for English Cream Scones is very slightly adapted from the episode of “Be My Guest with Ina Garten” when the guest is Emily Blunt. Who doesn’t love Emily Blunt (Anne Hathaway’s snippy colleague in The Devil Wears Prada, real-life wife of the adorable John Krasinski, who is Jim on “The Office” and Jack in “Jack Ryan,” and also real-life sister-in-law to another favorite, Stanley Tucci)? Emily is British, so who better to endorse a scone, which, legend says, might be Irish, Scottish, or British in origin?

It's already St. Patrick’s Day, so we need something quick. Ina’s scones are that, meaning it will take you about 20 minutes to mix them, cut them, and pop them in the oven. All told, you’re in for 40 minutes, at which time you will have beautiful, crumbly – but not dry – scones. And your kitchen will smell accordingly. Like a pot of gold, these scones will elicit smiles all around. 

Wishing you the luck of the Irish, and a happy St. Patrick’s Day!

English Cream Scones
Adapted slightly from “Be My Guest with Ina Garten”

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
Kosher salt
¾ pound 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 cream, for egg wash
Clotted cream and strawberry jam, for serving

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the 4 cups of flour, 2 tablespoons sugar, baking powder, and 2 teaspoons salt. Add the butter and mix on the lowest speed until the butter is the size of peas. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour and butter, combining just until blended. Toss the currants in a small bowl with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be quite sticky.

Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands, and shape the dough into two rough circles about ¾-inch thick. You should see lumps of butter in the dough. Cut each into wedges, like a pie, with a knife or pastry cutter. Place the wedges on the prepared baking sheets.

Brush the tops of the scones with the egg wash. Sprinkle with sugar and bake for 20 minutes, until the tops are browned and the insides are fully baked. Serve warm with clotted cream and jam.

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