Cream Tea Scones By King Arthur Flour
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 - 1/3 cup granulated sugar, to taste
- 1 teaspoon vanilla extract
- 1 1/3 cups heavy whipping cream, up to 1 1/2
- additional heavy cream, for brushing on scones
- coarse white decorator sugar, for topping
- Preheat the oven to 425u0b0F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
- Whisk together the flour, baking powder, salt, and sugar.
- Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
- Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
- Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar, if desired.
- Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
- For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425u0b0F.
- Bake the chilled scones for 14 to 15 minutes, until they're starting to brown, and they're baked all the way through, without any wet dough in the center.
- Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
- Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350u0b0F oven for 10 to 15 minutes, until heated through.
flour, baking powder, salt, sugar, vanilla, heavy whipping cream, additional heavy cream, coarse white decorator sugar
Taken from www.food.com/recipe/cream-tea-scones-by-king-arthur-flour-535598 (may not work)