Cream Scones Recipe

• servings: 12 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 cups all purpose flour

1 Tbsp baking powder

1 tsp salt

1/3 cup granulated sugar

1 Tbsp vanilla bean paste

1 1/3 cups plus 3 tablespoons heavy cream (and a bit more for brushing tops of scones)

coarse sugar for topping

Directions

Line a baking sheet with parchment paper.

Put the flour, baking powder, salt, and sugar in a food processor or a big mixing bowl if doing by hand. Pulse or whisk to combine everything well.

Add the 1 1/3 cups cream and vanilla to the processor and pulse/process to bring together into a dough. If it seems dry or doesn't come together add the remaining 3 tablespoons of cream.

Turn the dough out onto a lightly floured surface and bring into one single mass. Divide in half and form 2 disks about 5 1/2 inches across.

Slice each disk into 6 triangluar scones.

Place the scones in 2 circles on the baking sheet, leaving about an inch or so between each one. Place the pan in the freezer for 15 minutes, while you preheat the oven to 425F.

When the oven has come to temperature, remove the scones from the freezer and brush the tops with a little bit of heavy cream. Sprinkle with the coarse sugar.

Bake the scones for about 15 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Mine started to form cracks on the surface as they got close to being done. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.

Serve the scones warm with clotted cream and jam. Store leftovers at room temperature covered with foil. Reheat in the microwave for 20 seconds.