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Prep 15min
Total35min
Servings8
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Ingredients
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
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Steps
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.
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Chocolate Chip Scones: Stir in 1/2 cup miniature semisweet chocolate chips with the egg, vanilla and whipping cream in step 2.
Currant Scones: Stir in 1/2 cup currants or raisins with the egg, vanilla and whipping cream in step 2.
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