These scones are the kind I remember from my college days in Devon when I, along with the other overcoat-wearing nihilists from the University of Exeter’s philosophy department, would descend on a local tea shop and munch cream-covered scones from delicate china plates set on doilies. The universe might have been impersonal and meaningless but the butterfat content was high. You’ll need:
10 ounces (2 cups) all-purpose flour
1.75 ounces (1/4 cup) sugar
2 teaspoons baking powder
2.75 ounces (5 1/2 tablespoons) cold butter, cut into cubes
4 ounces (1/2 cup) heavy cream
1 1/2 teaspoons vanilla extract
1 egg mixed with 2 teaspoons milk for the glaze
Begin by preheating your oven to 500 degrees Fahrenheit, and set a rack in the top position of your oven. In a large bowl, sift the flour, then whisk in the sugar, baking powder and salt. Add the butter pieces and rub them in until the mixture looks like corn meal. In another bowl combine the In a small bowl whisk together the cream, egg and vanilla. Combine the wet and dry ingredients and gently stir them together.
Turn the dough out onto a lightly floured board and pat it down until it’s about 1/2 an inch thick. Using a 2 1/2″ biscuit cutter, cut the dough into rounds and place on a lightly greased baking sheet. Push together the scraps, pat them down and repeat the process until all the dough is used.
Whisk the egg and milk together, and brush it onto the tops of the scones. Bake 8-10 minutes until they’re lightly browned on top.