We recommend serving Devon Cream and Black Currant Curd with these classic Cream Scones.
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, frozen
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
- 2 large eggs, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a coarse grater, grate frozen butter into flour mixture. Stir until grated butter is coated and evenly distributed.
- In a medium bowl, combine ¾ cup cream, 1 egg, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently with hands 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2½-inch fluted round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
- In a small bowl, combine remaining 1 tablespoon cream and remaining 1 egg, whisking well. Brush tops of scones with egg wash.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
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