Getting Ready!

Perfect Cream Scones! Mmmm... My house smells devine! Home again today because my boy is sick again but this time more cold and cough symptoms. So I'm taking advantage of the time and preparing for tomorrow's party for my sister... see previous posts about that.

By the way if you are interested in the Cream Scone Recipe, I've included it below! Enjoy!

Preheat oven to 375 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.

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Cream Scone Recipe:
2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold unsalted butter

1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup heavy whipping cream

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In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix!!!!! (This is where people make the mistake, over mixing and over kneading)

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches round and about 1 & 1/2 inches thick. Cut this circle into 8 triangular sections. Personally, I like to use a biscuit cutter and make circle shaped scones.

Bake for about 15 - 18 minutes or until lightly browned. Don't go poking it with a toothpick though like the original recipes says to do because it is not necessary. Transfer to a wire rack to cool. Serve with cream and your favorite jam or my personal favorite Lemon Curd.

These scones freeze very well. Makes 8 triangular scones or 10 - 2 1/2 inch round scones.