Cream Scones for Afternoon Tea

🧂 Ingredients

• 2 cups flour
• ⅓ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ to 1 ½ cups heavy cream

  plus more for brushing the scones
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it
  helps with cleanup, but isn't necessary to prevent sticking).
• 2 Whisk together the flour, baking powder, salt, and sugar.
• 3 Combine the vanilla with 1 and 1/4 cup of cream in a glass measure. Drizzle over
  the dry ingredients and stir gently. Add enough additional cream to bring the
  dough together. You don't want any dry flour showing in the dough but it
  shouldn't be very sticky either.
• 4 Lightly flour a work surface and pat the dough into a circle, about 3/4-inch
  thick. Using a 2-inch round cutter, cut out rounds from the dough, pressing
  straight down and lifting straight up. Place on the prepared baking sheet about
  2-inches apart. Gather the dough scraps, knead briefly, and cut rounds from the
  remaining dough.
• 5 Brush each scone with heavy cream, and sprinkle with sugar.
• 6 For best rising, place the pan of scones into the freezer for 15 minutes, while
  you preheat your oven to 425°F.
• 7 Bake the chilled scones for 10 to 14, or until they're starting to brown, and
  they're baked all the way through, without any wet dough in the center.
• 8 Serve warm, split, and spread with a bit of sweet butter and jam or preserves.

Nutrition Info