There is something so delectably English about scones and maybe my longing for England made me whip up a batch of these scones, and I forgot how easy to make they are.
I have good memories of visiting York and going to Betty’s tea room where there are towers of scones and everything is FRESH AND DAINTY. Just the way we English are.
Maybe one of the best days of my life… mmm. The scones I made can’t compare to Bettys but they still brought back good memories.
- 2 cups (260 grams) all-purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 2 teaspoons (10 grams) baking powder
- 1/4 teaspoon salt
- 1/3 cup (75 grams) cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) milk or heavy cream (contains 35-40% butterfat)
- Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder
and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.
Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with devon cream or softly whipped cream and your favorite jam.
Makes about 10 – 2 1/2 inch (6.5 cm) round scones