Our January scone is the straightforward cream scone. A snow day in mid-January called for hot tea and scones. Simple cream scones sounded like the easiest option. Because we were snowed in, I had to use what was available in our kitchen. A Play-doh cutter worked wonders, and they were a hit with the family. My tea pairing was the Dickens Blend from The London Tea Room.
January Cream Scones
Fluffy scones made with cream, so you do not miss clotted cream if it is unavailable.
Ingredients
Method
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- Whisk together flour, baking powder, salt, and sugar into a large bowl.2½ cups all-purpose flour, 2½ tsp baking powder, ½ tsp salt, ¼ cup granulated sugar
- Grate frozen butter into mixture using a large cheese grater. Stir until distributed.¼ cup unsalted butter, frozen
- Whisk together cream, 1 egg, and vanilla in a medium bowl. Add to flour mixture, stirring until evenly moist. If the mixture is dry, add cream in tablespoon increments until a dough forms.1 cup+ cold heavy whipping cream, 2 large eggs, ½ tsp vanilla extract
- Knead dough on floured surface gently and roll out until it is roughly ¾-inch thick. Use a 2½ inch biscuit cutter to cut scones and place on prepared baking sheet.
- Combine 1 tbsp cream and remaining 1 egg, whisking well. Brush tops of scones with egg wash.
- Bake approximately 20 minutes.
