These vanilla scones are slightly sweet, buttery, flakey, and melt in your mouth delicious-- especially when topped with strawberry jam, lemon curd, or fresh whipped cream! If you prefer flavored scones you may toss 1C of frozen berries, chopped nuts, or chocolate chips into the dough just before turning out onto your surface for cutting.
4 1/2 C All Purpose Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/2 C Sugar
8 oz Butter, cut into 1/2" cubes and chilled
1 Large Egg
12 oz Heavy Cream- COLD
1 Tbsp Vanilla Extract
In a food processor or blender, combine dry ingredients. Add cold butter cubes and pulse until butter has broken up into small pea-sized bits. In a separate bowl whisk together the egg, heavy cream, and extract. Add dry mixture to the cream and use a wooden spoon to bring the dough together. You may need to use your hands at the end! Dough will be slightly crumbly, that's ok! You don't want to overwork the dough or it will cause the butter to melt and ruin the flakiness.
Turn out onto parchment paper or flour dusted surface. Press dough evenly until it is 3/4" thick. Use a 2.5" biscuit cutter to cut out biscuits. If you don't have a biscuit cutter, simply use a water glass that has been dusted with flour. Alternatively you can form the dough into a flattened round and use a knife to cut triangles (just like you'd cut a pizza). It all depends on your preference!
Place on a parchment lined cookie sheet and put in the freezer for about 10 minutes while your oven preheats. This chilling step will help your scones retain their shape and not go flat when baking! Bake at 375 for about 15 minutes. Bake times may vary based on your oven & the size of your biscuit cutter!
Yields about 12
Recipe sourced from Glittering Grace