Scottish Style Scones

2 cups all-purpose flour spooned & leveled

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter – I grate it into the bowl or you can cut in into 1/2 “ cubes

1/2 cup heavy whipping cream

1 large egg

1 teaspoon pure vanilla extract

1-2 tablespoons sugar crystals or raw sugar - optional 1st topping

2 tablespoons whipping cream – to brush on the tops of scones

Glaze:

1 cup powdered sugar

1-2 tablespoons cream or half & half

1/2 teaspoon pure vanilla extract

Directions:

Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper or and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold grated or cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.

In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point!  Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces, sprinkle some sugar crystals or raw sugar over the top and place them on the prepared baking sheet, making sure to leave a little room between each one. Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.

Brush the tops of each scone with a little heavy whipping cream. If you are not adding a glaze, you can top them with coarse sugar if desired. Bake at 400-degree oven for 18-22 minutes or until the tops of the scones are lightly browned and cooked through. Remove from the oven and allow to cool completely.

To make the glaze:

In a medium-sized mixing bowl, whisk together the powdered sugar, cream, and vanilla extract until well combined. Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.