January Cream Scones
Fluffy scones made with cream, so you do not miss clotted cream if it is unavailable.
Ingredients
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
- 1 cup+ cold heavy whipping cream add additional tablespoons as needed
- ¼ cup unsalted butter, frozen
- 2 large eggs divided
- ½ tsp vanilla extract
Instructions
- 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.