These tender, buttery scones are perfect for an afternoon tea or a Sunday brunch, especially when served with sweet, creamy Lemon Curd. They're also wonderful spread with softened cream cheese and topped with fruit preserves or marmalade.
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon kosher or sea salt
1/3 cup cold butter
1 large egg, lightly beaten
1/2 cup heavy cream, half-and-half (light cream) or milk
1 teaspoon vanilla extract
Cream or milk
Sugar for sprinkling (optional)
- Preheat oven to 425°F (220°C). Lightly grease a baking sheet; set aside.
- In a mixing bowl, stir flour, sugar, baking powder and salt together. Using a pastry blender, cut in the butter until mixture is crumbly.
- In a small bowl stir together the beaten egg, cream and vanilla; add to the flour mixture and stir just until mixture is combined.
- Turn dough out onto a lightly floured work surface. Knead 3 or 4 times.
- For 16 mini scones, divide the dough then pat each into 3/4-inch thick circles; cut each circle into 8 wedges.
- For 8 large scones, pat dough into one 3/4-inch thick circle; cut circle into 8 wedges.
- Place scones, about 1-inch apart, onto prepared baking sheet. Brush tops with cream, and if desired, lightly sprinkle with sugar.
- Bake mini scones for about 10 to 12 minutes or until nicely browned.
- Bake large scones for 15 to 18 minutes, or until nicely browned.
- Serve warm or at room temperature.
Makes 16 mini scones or 8 large scones.
Nutritional Information Per Serving (2 mini scones or 1 large scone): 242.2 calories; 41% calories from fat; 11.3g total fat; 56.8mg cholesterol; 246.8mg sodium; 50.8mg potassium; 30.7g carbohydrates; 0.8g fiber; 6.5g sugar; 29.9g net carbs; 4.2g protein.