4 tablespoons cold unsalted
butter, cut into cubes
3/4 cup heavy cream or whipping cream
1 egg, slightly
1 teaspoon vanilla extract
2 tablespoons sugar for sprinkling on top
Heat oven to 400 degrees F.
Place flour, sugar, salt, baking powder and butter in a food processor. Pulse
everything in 3-second intervals until everything resembles course meal. If doing
this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles
Transfer everything to a large bowl.
Stir in heavy cream, egg, and vanilla extract,
mixing the dough by hand until it forms into a uniformed and slightly moistened
dough. You may also use a Kitchen Aid with the dough hook on the slowest speed for
a few minutes.
On a floured surface, pull off enough dough to fit into your hand about the size
of a baseball and gently roll it in a ball.
Flatten the ball and until your disk is about 3/4 inch in height. Press down
the outside of the dough circle so the center is slightly taller.
sugar on top of each circle. Cut each circle in quarters. There should be enough
dough to make 4 circles and 16 scones.
Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper.
Bake for 15 minutes until the bottoms are golden brown.
Remove scones from baking
sheet and cool on a wire rack.
Serve with butter and marmalade, lemon curd or cranberry curd.