2 cups flour
2 Tbs sugar
2 tsp baking powder
½ tsp salt
6 Tbs unsalted butter
½ cup buttermilk
2 Tbs heavy cream
1 tsp vanilla extract
1 vanilla bean, split and seeds scraped (optional)
Egg Wash: 1 egg + 1 Tbs cream
Clotted Cream and Jams, to serve
Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone mat.
In a large bowl, mix flour, sugar, baking powder, and salt. Cut cold butter into dry ingredients until mixture resembles coarse crumbs. **SEE NOTE BELOW
In a separate bowl or Pyrex measuring cup, mix together buttermilk, 2 Tbs cream, egg, vanilla extract, and vanilla bean seeds. In a small bowl, mix together egg wash and set aside.
Make a well in the dry ingredients and pour in buttermilk mixture. Use a rubber spoon to gently mix, until most of the dry ingredients are mixed in.
Turn dough out onto a flour coated surface and pat and/or roll dough to about 3/4” thick. Use a scone or biscuit cutter to cut into rounds. Place on prepared baking sheet. Gently reroll scraps to make additional scones.
Brush tops of scones with egg wash. Bake for 15-18 minutes, or until golden brown.
Serve scones with clotted cream and jam.
**NOTE: To easily cut butter into dry mixture, freeze one stick of butter for 30 minutes. Fold back the paper wrapper to the 6Tbs mark and use the coarse blades of a cheese grater to grate the butter directly into the dry ingredients. Use a rubber spatula to fold butter shreds into mixture.
Yield: about 12 scones
**TO FREEZE SCONES:
Scones can be frozen either before or after baking.
To freeze before baking: Prepare scone dough. Cut out scones and place on a baking sheet lined with foil. DO NOT brush with egg wash. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Brush tops of scones with egg wash. Bake at 400°F for 16-18 minutes.
To freeze after baking: Prepare and bake scones. Cool completely and place on a baking sheet lined with foil. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Bake at 300°F for 10-12 minutes.