CREAM SCONES
Makes: 12
2 cups (500 mL) flour
1/4 cup (60 mL) sugar
2 tsp (10 mL) baking powder 1/8 tsp (0.5 mL) salt
1/3 cup (80 mL) butter, chilled and cubed
1/2 cup (125 mL) whipping cream
1 egg
1 1/2 tsp (7.5 mL) vanilla
Whipping cream Sugar
1. Combine flour, 1/4 cup (60 mL) sugar, baking powder and salt in a bowl. Cut in butter with a pastry blender until mixture is crumbly.
2. Whisk together 1/2 cup (125 mL) cream, egg and vanilla until blended. Add cream mixture to flour mixture, stirring just until combined. Dough will be soft.
3. Turn dough out onto a lightly floured surface. Knead dough gently 5 times. Roll out dough 1/2 inch (1.25 cm) thick.
4. Using a 2 1/2-inch (6.25-cm) cookie cutter, cut into rounds. Place on a parchment paperlined baking sheet. Brush with cream and sprinkle with sugar. Bake at 425 F (220 C) for 15 minutes or until lightly browned.