- 2 cups (9 ounces) all-purpose flour
- 1 tablespoon baking powder
- 4 tablespoons granulated sugar
- 1/2 teaspoon kosher or sea salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup heavy cream or whipping cream
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons sugar for sprinkling on top
- Heat oven to 400 degrees F.
- Place flour, sugar, salt, baking powder and butter in a food processor. Pulse
everything in 3-second intervals until everything resembles course meal. If doing
this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles
- Transfer everything to a large bowl.
- Stir in heavy cream, egg, and vanilla extract,
mixing the dough by hand until it forms into a uniformed and slightly moistened
dough. You may also use a Kitchen Aid with the dough hook on the slowest speed for
a few minutes.
- On a floured surface, pull off enough dough to fit into your hand about the size
of a baseball and gently roll it in a ball.
- Flatten the ball and until your disk is about 3/4 inch in height. Press down
the outside of the dough circle so the center is slightly taller.
- Evenly sprinkle
sugar on top of each circle. Cut each circle in quarters. There should be enough
dough to make 4 circles and 16 scones.
- Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper.
- Bake for 15 minutes until the bottoms are golden brown.
- Remove scones from baking sheet and cool on a wire rack.
- Serve with butter and marmalade, lemon curd or cranberry curd.
Makes16 small scones.
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