English Cream Scones
This simple classic makes the very best accompaniment to a pot of Earl Grey.
Serves: 6Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 1 large egg
- 1 tsp. vanilla extract
- 2⁄3 cup heavy cream
- 1 1⁄2 cups all-purpose flour
- 1⁄2 tsp. kosher salt
- 2 tsp. baking powder
- 1⁄2 cup granulated sugar
- 1⁄2 cup cold unsalted butter, diced
- 1 egg yolk
- 1⁄2 cup heavy cream
- Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, vanilla, and 1⁄3 cup of cream; set aside. In a large bowl, sift together flour, salt, baking powder, and granulated sugar.
- Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
- Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1 inch thick. Cut the disk into 6 wedges and place them on the prepared pan, evenly spaced.
- Whisk together the yolk and remaining cream and brush generously on the top of each scone. Rest 10 minutes before baking until golden brown, about 15 minutes.