Gold Medal® Classic Scones

 

1 3/4

cups Gold Medal® all-purpose flour

3

tablespoons sugar

2 1/2

teaspoons baking powder

1/2

teaspoon salt

1/3

cup cold butter or margarine

1

large egg

1/2

teaspoon vanilla

4

to 6 tablespoons whipping cream

Additional 1 tablespoon whipping cream

2

teaspoons white decorator sugar crystals or granulated sugar

• 1 Heat the oven to 400°F. In a large bowl, stir the flour, 3 tablespoons sugar, the baking powder and salt until mixed. Cut in the butter, using a pastry blender or fork, until mixture looks like fine crumbs.
• 2 In a small bowl, beat the egg with a fork until yolk and white are mixed. Using the fork, stir the egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream into the flour mixture until mixture forms a soft dough and leaves the side of the bowl.
• 3 Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• 4 Place the dough on an ungreased cookie sheet. Roll dough with a rolling pin or pat dough with fingers into an 8-inch round. Using a sharp knife that has been dipped in flour, cut dough round into 8 wedges, but do not separate the wedges. Brush 1 tablespoon whipping cream over wedges, using a pastry brush. Sprinkle with sugar crystals.
• 5 Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet to a cooling rack; carefully separate wedges. Serve warm.