Classic Cream Scones

A scone is a cross between a muffin and a biscuit.  This is my most often used scone recipe.  They are absolutely wonderful with a hot cup of coffee.  I usually make these on weekends, especially when Ben is home.  They’re his favorite.

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup (or 5 1/3 Tablespoons) butter, chilled (do not substitute margarine)

1/2 cup heavy whipping cream

1 egg

1 1/2 teaspoon vanilla extract

1 egg mixed with 1 teaspoon water for glaze

Preheat oven to 425 degrees.  Lightly butter a baking sheet

In a medium bowl, stir together the dry ingredients then add the chilled butter and cut into the flour mixture with a pastry blender (or a fork).  The mixture should resemble coarse crumbs when butter is cut in sufficiently.

Stir together the cream, one egg, and the vanilla into a measuring cup or small bowl and pour into flour mixture.  Stir until fully combined and dough forms a ball.  Turn dough out onto lightly floured countertop and pat it into a 1/2 inch thick circle.  Using a biscuit cutter (or a small can with both ends cut out like I do) and cut out rounds of dough and place on buttered sheet.  Gather the scraps together and reform until all is used.  (I usually end up with a “baby scone” for the youngest child in the family at the time).

Lightly brush the tops with the egg/water mixture which will give it a nice shiny appearance.  Bake for 13-15 minutes or until lightly browned.  Serve with butter.  These are absolutely wonderful with a hot cup of coffee!