Cream Tea Scones by King Arthur Flour

READY IN: 30mins
SERVES: 12
YIELD: 12 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
  • Whisk together the flour, baking powder, salt, and sugar.
  • Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
  • Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
  • Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
  • Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
  • For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
  • Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
  • Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
  • Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
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