Cream Scones
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 5:39pm

Ingredients




2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
teaspoon salt
cup cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
cup whipping cream
1 large egg, lightly beaten
1 tablespoon cream

Preparation

1 Preheat oven to 400 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper. 2 In a large bowl, whisk together the flour, sugar, baking powder, and salt. Blend the butter pieces into the flour mixture until the texture is like coarse crumbs. 3 Whisk together the egg, cream and vanilla and add to the flour mixture. Mix just until the dough comes together, taking care to not over mix. 4 Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 1 inch thick. With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet. 5 In a small bowl, lightly beat one egg and 1 tablespoon of cream, then brush the tops of the scones with the egg wash. 6 Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

About


These are delicious to serve at breakfast or brunch. Also perfect for making Strawberry Shortcake.