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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Scrumptious scones from Cooks Illustrated magazine. The dough is quickly done using the food processor if you wish. Ingredients:
2 cups all-purpose flour (9 ounces) |
1 tablespoon baking powder |
4 tablespoons sugar |
1/2 teaspoon salt |
4 tablespoons cold unsalted butter, cut into cubes |
3/4 cup heavy cream |
1 egg, slightly beaten |
1 teaspoon pure vanilla extract |
2 teaspoons milk or 2 teaspoons cream, divided |
2 tablespoons sparkeling sugar, for the top |
Directions:
1. Preheat oven to 400 degrees.
2. Place the flour, sugar, salt, baking powder, and butter in a food processor and plulse everything in 3-second intervals until it resembles course meal, (If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal).
3. Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
4. divide the dough into 4 equal portions. Make dough to make 4 circles and 16 scones:.
5. On a floured surface gently roll one portion at a time into a ball.
6. Flatten the ball until your disk is approximately 3/4″ in height.
7. Press down the outside of the dough circle so the center is slightly taller.
8. Dampen tops of each disk with a 1/2 tsp milk or cream and evenly sprinkle sugar on top of each circle.
9. Cut each circle in quarters.
10. Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper and bake for 15 minutes or until they are lightly golden brown. Remove scones from baking sheet and cool on a wire rack.
11. Serve with butter and jam. Enjoy!
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