The perfect scone, light and buttery ,and ideal for afternoon tea. Slightly adapted from Claire Ptak via Saveur Magazine.
Course Breakfast & Brunch
Cuisine American
Essential Ingredient vanilla
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 24scones
Calories 220kcal
Author Aimee
Ingredients
5cupsorganic all-purpose flourplus more for rolling
1/2cuporganic cane sugar
2tbsp.baking powder
1/2teaspoonfine sea salt
14Tablespoonsunsalted butterchilled
2 1/2cupsheavy creamchilled
1teaspoonpue vanilla extract
1/2teaspoonvanilla seed pasteoptional
1large egglightly beaten
Instructions
In a large bowl, whisk the flour with the sugar, baking powder, and salt. On the large side of a box grater, grate the cold butter into the flour. Then, using your fingertips, quickly rub the butter into the flour until it forms pea-size crumbles.
Add the vanilla and the vanilla paste, if using, to the cream and pour it over the flour. Stir with a fork until the dough just comes together.
Scrape the dough onto a lightly floured work surface and, using lightly floured hands, form it into a thick, flat block. Let rest for 5 minutes.
Fold the dough in half (like closing a book), press into a flat block once again and then let rest for 5 more minutes.
Using a rolling pin, flatten the dough block until it's 1-inch thick. Using a 1 ⅞-inch-round cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets, spaced 2 inches apart. Press the scraps of dough together and re-cut more scones. Place the baking sheets in the freezer and freeze the scones for 20 minutes.
Heat the oven to 400°F. Remove the scones from the freezer and, using a pastry brush, lightly brush the top of each scone with some of the beaten egg.
Bake the scones, rotating halfway through, until risen and golden brown, about 20 minutes. Transfer the baking sheets to a rack and let the scones cool slightly. Serve warm with jam and butter.