Cream Scone Recipe

Ingredients (5)

• granulated whitesugar0.25 cup
• salt0.25 tsp
• coldunsalted butter0.33 cup
• purevanillaextract1 tsp
• milk0.5 cup

Method

1. 1

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

2. 2

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

3. 3

   Transfer to a lightly floured surface and kneadthe dough gently four or five times and then pat into a 7 inch (18 cm) round. Then, using a lightly floured 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.)

4. 4

   Bake for about 15 -18 minutesor until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven andtransferto a wire rack to cool. Serve withDevon creamor softly whipped cream and your favorite jam.These scones are best the day they are made but can be covered and stored for a few days. They also freeze very well.