SCONES

2 cups (260 grams) all-purpose
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) bakeing powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into pieces
1 large egg lightly beaten
1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk or heavy cream



Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the centre of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.