Cream Scones

Ingredients:
2 cups All-Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Kosher Salt
1/4 cup Granulated Sugar
3 Tbsp Butter, unsalted at room temperature
1 Tbsp Vanilla
1/2-3/4 cup Heavy Cream (or Milk)

Directions:

• Preheat oven to 400°F.
• Combine all dry ingredients into a large bowl. (This includes the Sugar)
• Slowly add the Butter to the Dry Ingredients, until crumbs form, and no specs of butter are visible.
• In a pitcher, combine the Cream/Milk and Vanilla.
• Slowly pour the Milk into the Dry Ingredients, and mix. Do this until a thick dough forms. You may not necessarily use all the Milk.
• On a flour-dusted counter top, knead the Dough for several minutes.
• Roll out the Dough until 3/4″ thick.
• Using a 2 – 2 1/2″ round cookie cutter cut scones out.
• Place scones on greased baking-sheet.
• Brush excess Milk over the tops of the scones, as this promotes browning.
• Bake for 15-20 minutes, until golden brown.

Serve with Jam and Butter. Traditionally one would use a Devon/Clotted Cream instead of Butter.

Variations:
Think of a scone like a thicker muffin…most variations of a muffin would be fitting to a scone.

Coffee Scones (Triangular version, lighter and made with Buttermilk instead of Cream).