Cream Scones

By Shash

Ingredients

• :
• Scone Recipe
• 2 cups (260 grams) all-purpose flour
• 1/4 cup (50 grams) granulated white sugar
• 2 teaspoons (10 grams) baking powder
• 1/4 teaspoon salt
• 1/3 cup (76 grams) cold unsalted butter, cut into pieces
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup (120 ml) whipping cream or milk
• Glaze:
• Cream

Details

Servings 10

Preparation

Step 1

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

These scones freeze very well.

Makes about 10 - 2 1/2 inch (6.5 cm) round scones.