Easy Vanilla And Cream Scones

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5 from 16 votes

A delicious and classic vanilla and cream scone recipe that you will love.

Prep Time15

Cook Time15

cooling5

Total Time35

Servings: scones

US Customary - Metric

Author: Melissa Oleary

Ingredients

2 cups Unbleached All Purpose Flour
¼ cup granulated sugar
8 tablespoon unsalted butter cold and finely cubed
2 eggs. One for the scone dough and the other for the egg wash
½ cup heavy cream plus more for egg wash
3 tablespoon Demerara sugar for topping. You can substitute granulated sugar for this.
3 teaspoon baking powder
1 tablespoon vanilla extract
½ teaspoon kosher salt or ¼ teaspoon table salt if you do not have kosher salt

Instructions

Pre-heat your oven to 350 degrees
Now add all of your dry ingredients (flour, baking powder, salt and sugar) to a large bowl and mix together. Set aside.
2 cups Unbleached All Purpose Flour, ¼ cup granulated sugar, 3 teaspoon baking powder, ½ teaspoon kosher salt
Cube your butter and place in the fridge.
8 tablespoon unsalted butter
Add your cream, one egg and vanilla to a small bowl and whisk until incorporated. Place in the fridge.
2 eggs. One for the scone dough and the other for the egg wash, ½ cup heavy cream, 1 tablespoon vanilla extract
Make your egg wash by mixing one egg and 2 tablespoons of cream.
Set aside the egg wash for topping the scones later.
Now take your butter out of the fridge and add it to your dry ingredients.
With a pastry cutter, cut the butter into the flour until you barely see any more lumps of butter. If you are using a food processor, add your flour and butter to it and pulse it 5-7 times until it resembles coarse sand.
Now with your finger tips, grab some of the flour and butter mixture and rub it between your fingers. You are trying to find any lumps of butter that you missed. Keep doing this until you stop finding any large clumps of butter.
Now grab your wet ingredients from the fridge and add to your dry ingredients.
Mix it well.
If dough is very dry still, add 1-2 tablespoons more of the cream. The dough will be a little shaggy but should also not be overly dry.
Now dump your dough onto a lightly floured work surface. It will look like large chunks and crumbles at this point.
With your finger tips, make a dough ball. Keep moving it around and pressing it together. It is going to look very shaggy and this is good.
Now press it down into a disc about 6-7 inches in diameter and ¾ inches thick. It may fall apart a little at this stage and that is normal.
Fold your disc in half. If the dough begins falling apart just bring it back together.
Press it out into a lightly flattened disc again. With each pressing and folding of your dough, it will begin to come together more and more.
Repeat the fold and pressing into a disc 2 more times.
Now press your disc out again to a size of about 7 inches in diameter and ¾ inch thick.
With a large knife or bench scraper, cut your scones like a pizza pie into 8 slices. Note: I like to dip my bench scraper (which is just a wide sheet of metal with a grip) into flour each time I make a cut. This helps keep the dough from sticking to the knife and makes better layers during baking.
Place the scones on to a large sheet pan.
Grab the egg wash that you made earlier and brush that on top of the scones gently with a pastry brush. You may notice some flaking of the dough on the top as you do this and that is normal. If any pieces come off just press them back on.
Sprinkle your Demerara sugar (or granulated sugar if using that) on top of the scones. Make sure to cover the whole top of your scones.
3 tablespoon Demerara sugar
Place in the pre-heated oven for 15 minutes or until golden brown on the bottom and top. Start checking at around 10-12 minutes since all ovens vary in temperature.
Remove sheet pan from the oven and place on cooling rack for 5 minutes.
Enjoy.

Notes

Helpful tips to help you perfect your scone making the next time:

If you see lots of butter bubbling out of your scones onto the sheet pan during baking: This means that there was still lots of butter that should have been worked into the flour. Next time you make these scones, pay extra attention to this step and try to rub the flour and butter together more.
Scones look a little flat on one side: This could mean that when you cut your scones you pushed too hard through the dough and basically sealed down layers of it during baking. Make sure you are using a very sharp knife or cutting implement and remember to dip the knife into flour before each cut.

Storing:

If you have any leftover scones after the first day, you can store them in an airtight container on the counter for up to 3 days.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Breakfast