Small-batch Cream Scones

Name: Small-batch Cream Scones
Prep time: 5 min
Cook time: 14 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ cup All-Purpose Flour (1 1/2 cup (180g) all-purpose flour (measured by weight or using the spoon and sweep method*)); 3 tbsp Granulated Sugar (3 tablespoons (37g) granulated sugar); 1 ½ tsp Baking Powder (1 1/2 teaspoon baking powder); ½ tsp Table Salt (1/2 teaspoon salt); ¾ cup Heavy Cream (3/4 cup heavy cream (plus more for brushing on scones*)); ½ tsp Vanilla (1/2 teaspoon vanilla extract); 0 pieces Unsalted Butter (Butter); 0 pieces Preserves (Jam)

Small-batch Cream Scones - Breakfast (American)

20 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
2In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3In a bowl or liquid measuring cup, combine heavy cream and vanilla. Drizzle cream over flour mixture and stir, using just enough cream so that a shaggy dough forms with no loose flour at the bottom of your bowl (you may not need all of the cream).*
4Use your hands to shape the dough into a ball and place on a lightly floured work surface. Press the dough into a disk about 5 1/2-inches across or 3/4-inch thick.
5Use a knife or your dough scraper to cut the circle into six wedges. Transfer scones to your prepared baking sheet, placing them in a circle, 1-inch apart.
6Brush scones with a little more cream to help with browning and bake for 14 to 16 minutes, until baked through and lightly golden.
7Allow to sit for 5 minutes and serve warm. Enjoy!