Classic Scones

Classic Scones!

Classic Scones

2 cups of all-purpose flour

1 Tablespoon baking powder

3 Tablespoons granulated sugar plus more for topping,

½ teaspoon of salt

4 Tablespoons (or one-half stick) of cold butter cut into small pieces

½ cup of cream plus more for brushing tops

2 large eggs

1 teaspoon vanilla extract

Preheat the oven to 400 degrees and place the cut-up butter in the freezer while you assemble the other ingredients. Having cold cream and eggs is essential for the success of this recipe as well.

In a large bowl, combine flour, baking powder, sugar and salt and whisk until well blended. Add the pieces of butter and cut them in using a pastry cutter or two forks. A pastry cutter with hard blades instead of wire loops works better. until the mixture resembles coarse crumbs. In a separate container, whisk together cream, eggs, and vanilla extract, then pour into the flour and butter mixture. Stir until the dough comes together in a loose ball, then turn out onto the countertop and knead gently to incorporate all the stray bits. Do not over-knead.

Roll or pat the dough into an 8-inch circle and divide into 8 wedges with a sharp knife or a rotary pizza cutter. Place the wedges slightly separate from each other on a baking sheet lined with parchment or on a 12-inch pizza pan coated with cooking spray. Brush the tops lightly with cream and should sprinkle with granulated sugar. Place immediately in the oven and bake for 15 to 18 minutes or until golden brown.

If it’s hot in the kitchen, place the scones on their pan in the refrigerator for 10 to 15 minutes before baking to prevent them from spreading out too much. This step isn’t necessary if your dough remains chilled.