Cream Scones

This is the simplest recipe and makes the flakiest scones. Please don't over mix the wet into the dry. You can add any number of fruits or chocolate chips to vary the results. Enjoy.

2 C. all purpose flour
1/4 C granulated sugar
2 tsp. baking powder
1/8 tsp salt
1/3 C. cold unsalted butter
1 large egg, lightly beaten
1 tsp. pure vanilla extract
1/2 C. heavy whipping cream

Egg mixture for brushing tops of scones
1 large egg, lightly beaten
1 Tbls. heavy cream

Pre heat oven to 375 F. whisk dry ingredients together. Cut in cold butter with a pastry blender or your fingers, until a fine crumb is achieved. Lightly beat egg in small bowl and add vanilla and cream. Add to dry bowl and mix gently with a fork until moist. DO NOT OVER MIX. Turn out onto a floured pastry cloth and knead a few times. Pat into a circle about 3/4 inch thick. Cut into 8 wedges. Brush the top with the egg and cream micture. Place on a sheet pan sprayed with Pam. Bake 16 minutes until light brown on top. Remove from pam and cool.

Recipe Summary:
Yield: 8 wedges
Prep Time: 15-20 min
Cook Time: 16 min

Recipe Provided By:
Naeset-Roe Inn
Stoughton, WI

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