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 –1st
topping - optional
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
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 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 in a 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.
** Under the Toppings
section see Evelyn’s Lemon Curd Recipe, perfect on these scones!
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