Classic Cream Scones

This recipe is in a book called "Simply Scones."  There are a lot of recipes in this cookbook, but this is the one I make most of the time.  I increased the amount of sugar and reduced the amount of vanilla than the original recipe calls for.  I like how they bake up with this natural split in the center, so they break open easily.

Serve plain, with butter, or with your favorite topping.


Classic Cream Scones
Should make  ~10 scones if you measure the thickness correctly

2 cups flour
1/3 cup granulated sugar
2 tsp. baking powder
1/8 tsp salt
1/3 cup COLD unsalted butter (or use salted, and omit the 1/8 tsp. salt)
1/2 cup heavy cream
1 large egg
1-1/4 tsp. vanilla extract
1 egg mixed with 1 tsp. water for glaze

Preheat oven to 425-F. Lightly butter a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs (or grate the butter in with a cheese grater).  In a small bowl, stir together the cream, egg, and vanilla.  Add the cream mixture to the flour mixture and stir until combined. (Do not over mix. The chunks of butter are what make the scones flaky, so if you incorporate them too much, the scones will be too tough.)

With lightly floured hands, pat the dough into a 1/2 inch thickness on a lightly floured surface.  Using a floured 2-1/2 inch diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet.  Gather the scraps and repeat until all the dough is used.  Lightly brush the tops of the scones with the egg and water mixture.  Bake for 13-15 min., or until lightly browned. 

Serve warm or cool completely and store in an airtight container.

Happy Baking!