This is my favorite scone recipe, Cream Scones. The ingredients are simple and usually in my cupboard. They come together very quickly, and I can have them warm and ready in a short time. Another thing I enjoy about this recipe is that the final scone is simple, yet a perfect vehicle to enhance strawberry preserves, even raspberry or blackberry, unsalted butter or clotted cream (recipe to come later).
Fond memories of easier times when I would bake scones on a Saturday afternoon on a rainy day, and serve scones with a cup of tea in front of a roaring fire.
I would recommend when mixing the dough to be as hands and utensil free as possible. This dough comes together easy, so the less touching of the dough, the better bringing tender and flaky results.
3 cups all-purpose flower
1 tablespoon baking powder
1 teaspoon salt
1/4 to 1/3 cup granulated sugar, to taste
1 teaspoon vanilla extract
1 1/3 to 1 1/2 cups heavy or whipping cream (keeping some additional heavy cream, for brushing on top of scones
, for topping (regular granulated sugar will also work).
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. Once again, I cannot stress do not overwork the dough.