Desserts & Baking

Don't be tempted to put your scones in the oven before it's been fully preheated. You want the oven to be piping hot to start the rising process immediately. If the oven isn't at full temperature yet, it will also affect the browning of the scones, as well as their internal doneness.

Ingredients

1. 1. Preheat oven to 400°F. Using the coarse side of a box grater, quickly grate frozen butter onto a plate lined with waxed paper. Return butter tom freezer. In a large bowl stir together flour, granulated sugar, baking powder, and salt. Add butter to flour mixture; toss quickly with a fork to separate and coat grated butter. Make a well in the center of flour mixture.

2. In a small bowl combine cream, eggs, and vanilla. Add cream mixture all at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing four to six strokes or until dough holds together in a ragged ball (dough will be a bit sticky). Pat or roll into a 12-inch square. Fold square into thirds like a letter. Fold in short ends to create a square. Place on a floured plate in the freezer 5 minutes.

4. Divide dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.

5. Place wedges 2 inches apart on a very large parchment-lined baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake 20 minutes or until bottoms are golden. Remove; cool on a wire rack. If you like, serve with butter, jam, or other spreads.

Flavor Variations

• Blueberry Scones: Gently fold in 1 cup fresh or frozen blueberries or raspberries and 1/2 tsp. lemon zest after stirring in cream mixture in Step 2.
• Chocolate Scones: Gently fold in 1/2 cup miniature chocolate chips after stirring in cream mixture in Step 2.
• Fruit and Nut Scones: Gently fold in 1/2 cup dried fruit (such as raisins, currants, dried cranberries, or chopped apricots) and 1/2 cup chopped toasted pecans or walnuts after stirring in cream mixture in Step 2.