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Classic Cream Scones Recipe


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     Classic Cream Scones

Category   Breakfast - Brunch
Sub Category   None

2 cups all purpose flour
cup sugar and more for topping
3 tsp baking powder
tsp salt
cup (1 stick) cold butter and more for topping
3/4 cup heavy cream
1 tsp vanilla extract
powdered sugar
cream or milk
vanilla bean paste (optional)

Preheat oven to 400F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet. Whisk together flour, sugar, baking powder and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles course meal. Stir in 3/4 cup heavy cream. Press dough together between the palms of your hands. If it doesn't hold together, add more heavy cream until it just holds together. Add vanilla extract.
Pour dough onto a lightly floured surface. Pat dough into large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 Tbsp butter and brush on top of dough. Sprinkle with additional sugar for topping. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from oven.
Whisk all the glaze ingredients together and then drizzle on top of each scone while it is still warm.

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