Cream Scones

Instructions

Preheat oven to 425°F (220°C) with a rack set in the middle position.

Lightly coat a rimmed baking sheet with melted butter. Lightly dust with flour and shake off any excess.

In a large bowl, sift flour and salt together. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the center.

In a medium bowl, combine milk, cream, and vanilla. Add milk mixture to flour mixture and use a round-ended knife to mix with a cutting action until the dough comes together in clumps.

Use lightly floured hands to bring the dough together--it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about six times) to bring it together in a ball.

Using the palm of your hand, flatten dough into a 6-inch (15 cm) square about 3/4-inch (2 cm) thick. Flour a knife and cut dough into 9 portions, place them on the prepared baking sheet, about 3/4-inch (2 cm) apart.

Using a pastry brush, lightly brush the top of each scone with a little extra cream. Dust with a little extra flour.

Bake until scones are lightly golden and cooked through, 13 to 15 minutes. They're ready if they sound hollow when you tap them on the base.

Serve warm or at room temperature, split and topped with jam and cream. These scones are best eaten the day they are made.

Dessert