Classic Scones

Let's Cook

1. Step 1.

   Whisk together in a large bowl: 2 ½ cups (315g) all-purpose flour; 2 ¼ teaspoons baking powder; ¼ cup (50g) sugar; ½ teaspoon salt

2. Step 2.

   Add and cut in until the size of small peas: 4 tablespoons (2 oz or 55g) cold unsalted butter

3. Step 3.

   Beat together in a small bowl to combine: 1 cup (230g) heavy cream; 1 large egg; (1 teaspoon vanilla)

4. Step 4.

   Make a well in the flour mixture. Pour in the cream mixture and combine with a few swift strokes. Handle the dough as little as possible. Turn it out onto a lightly floured work surface. To make the classic wedge shape, pat into an 8-inch round and then cut into 8 to 12 wedges; or cut into 2 ½-inch rounds with a floured biscuit cutter, or cut as for Biscuit Sticks. Place on an ungreased baking sheet. Brush with: Heavy cream

5. Step 5.

   If desired, sprinkle with: (Granulated or turbinado sugar)

6. Step 6.

   Bake until golden, about 15 minutes. Serve warm or at room temperature.