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Scrumptious scones from Cooks Illustrated magazine. The dough is quickly done using the food processor if you wish.
- 2 cups all-purpose flour (9 ounces)
- 1 tablespoon baking powder
- 4 tablespoons sugar
- 1⁄2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 3⁄4 cup heavy cream
- 1 egg, slightly beaten
- 1 teaspoon pure vanilla extract
- 2 teaspoons milk or 2 teaspoons cream, divided
- 2 tablespoons sparkeling sugar, for the top
- Preheat oven to 400 degrees.
- Place the flour, sugar, salt, baking powder, and butter in a food processor and plulse everything in 3-second intervals until it resembles course meal, (If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal).
- Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
- divide the dough into 4 equal portions. Make dough to make 4 circles and 16 scones:.
- On a floured surface gently roll one portion at a time into a ball.
- Flatten the ball until your disk is approximately 3/4″ in height.
- Press down the outside of the dough circle so the center is slightly taller.
- Dampen tops of each disk with a 1/2 tsp milk or cream and evenly sprinkle sugar on top of each circle.
- Cut each circle in quarters.
- Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper and bake for 15 minutes or until they are lightly golden brown. Remove scones from baking sheet and cool on a wire rack.
- Serve with butter and jam. Enjoy!
Delicious! I needed a bit more cream to pull the dough together but I was mixing by hand. I added dried lavender and these were amazing!
Make my Recipe Reunion Tag Game: I am so happy to find this scone recipe - it is delicious and easy to prepare and tastes out of this world