Melt In Your Mouth Cream Scone

2 cups unbleached all purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, chilled and cut into 1/2" pieces
1 large egg, beaten
1 teaspoon pure vanilla extract
1/2 cup whipping cream (the secret ingredient)
1 large egg beaten
1 tablespoon heavy cream

1. Preheat oven to 375 degrees F, with rack in center oven. Line a baking sheet with parchment paper or lightly spray with a non-stick egetable oil. 2. To make the glaze, mix together the beaten egg and the cream. Set aside. 3. In a large bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives or finger-tips (this mixture should look like course crumbs).
4. In a small measuring cup, combine the whipping cream, beaten egg and vanilla. Make a well in the center of the dry ingredients and add the liquid, stirring with a wooden spoon until the batter forms moist clumps. The batter will be sticky. Do not over mix. 5. Gather dough together with your hands and transfer to a lightly floured surface. Gently knead for about 10 seconds until dough forms a ball and is smooth. 6. Pat dough into a 7 inch diameter circle that is about 1-inch thick. 7. Using a sharp knife, cut circle into eight triangular sections (cut the circle in half, in half again and each of those four sections in half one last time). Place scones on prepared baking sheet. 8. Brush scone tops with the glaze mixture and sprinkle lightly with granulated sugar.

Recipe Summary:
Yield: Makes 8 scones.
Prep Time: 30 minutes
Cook Time: 15 minutes

Other recipes by Inn At Horn Point:
Creme Brule French Toast

Recipe Provided By:
Inn At Horn Point
Annapolis, MD

Annapolis Bed and Breakfast Inns