Classic Cream Scones

Total Time: 1 hr 25 mins Preparation Time: 1 hr 5 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/3 cup unsalted butter, chilled
• 1/2 cup heavy cream (whipping)
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 cup currants or 1/2 cup raisins (optional)
• 1 egg, mixed with 1 teaspoon water for glaze (optional)

Recipe

• 1 preheat oven to 425f.
• 2 lightly butter a baking sheet. in a large bowl, stir together the flour, sugar, baking powder, and salt. cut the butter into 1/2-inch cubes and distribute them over the flour mixture. with a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• 3 in a small bowl, stir together the cream, egg, and vanilla.
• 4 add the cream mixture to the flour mixture and stir until combines.
• 5 stir in the currents/raisins (optional). with lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
• 6 using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. gather the scraps together and repeat until all the dough is used.
• 7 lightly brush the tops of the scones with the egg mixture, if desired.
• 8 bake for 13-15 minutes, or until lightly browned.
• 9 remove the baking sheet to a wire rack and cool for 5 minutes.
• 10 using a spatula, transfer the scones to the wire rack to cool.
• 11 serve warm or cool completely and store in an airtight container.
• 12 makes about 14 scones.
• 13 variation: add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
• 14 my variation: classic scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins preheat oven to 220c.
• 15 directions as above.