2 c. all-purpose flour 1 Tbs. baking powder 1 Tbs. granulated sugar, plus more for topping ½ tsp. salt 4 Tbs. (½ stick) cold butter, cut into small pieces ½ cup sweet cream (plus more for brushing tops) 2 eggs 1 tsp. vanilla
Pre-heat the oven to 400° F. and place the cut-up butter in the freezer while you assemble the other ingredients. Having cold cream and eggs is essential the success of this recipe as well. In a large bowl, combine flour, baking powder, sugar and salt and whisk until well-blended. Add the pieces of butter and cut them in using a pastry cutter or two forks (a pastry cutter with hard blades instead of wire loops works better) until the mixture resembles coarse crumbs. In a separate container, whisk together cream, eggs and vanilla, then pour into the flour and butter mixture. Stir until the dough comes together in a loose ball, then turn out onto the counter top and knead gently to incorporate all the stray bits. Do not over-knead.
Roll or pat the dough into an 8” circle and divide into eight wedges with a sharp knife or a rotary pizza cutter. Place the wedges slightly separate from each other on a baking sheet lined with parchment, or on a 12” pizza pan coated with cooking spray. Brush the tops lightly with cream and sprinkle with granulated sugar. Place immediately in the oven and bake for 15-18 minutes or until golden brown. If it’s hot in the kitchen, place the scones on their pan in the refrigerator for 10 to 15 minutes before baking to prevent them from spreading out too much. This step isn’t necessary if your dough remains chilled.
Serve warm or at room temperature with jam, lemon curd, butter, clotted cream, etc.
