I know, I know, you are probably wondering why I am posting another scone recipe when I just posted one yesterday. But…..looking through an old Tea Time magazine last night, I came across this recipe that I had to try this morning. It is, a little easier than yesterday’s Cream scone and so so good. Because it uses self-rising flour, they rose beautifully and the egg wash browned them so much prettier than the cream ones I made yesterday. So am serving them today with the strawberry mixture for a luncheon. Plus, no kneading.
2 cups self-rising flour
1/3 cup sugar
6 tables butter, unsalted and cold
1/4 cup heavy cream
1 large egg
1 tables vanilla extract
1 vanilla bean, split and scraped ( I didn’t have one on hand, so just didn’t include this)
1 egg white
2 tables vanilla-flavored sugar (just used regular sugar as I didn’t have any of this in the house either) Guess I need to go to the store.
Preheat oven to 400. Line 2 baking sheets with parchment paper. (I just used one and sprayed it with Pam)
In a large bowl, combine flour and sugar. Using pastry blender, cut in butter until mixture is crumbly.
In a medium bowl, whisk together buttermilk, cream, egg, vanilla extract and vanilla bean seeds.
Add to flour mixture, and stir until dough is just combined, dough will be sticky.
Divide dough into two balls. On lightly floured surface ( I used the self-rising flour for this also), roll half of dough into a 6 1/2″x1/2″ circle; cut into 6 wedges. Repeat process for remaining dough. Brush scones with egg white and sprinkle with sugar. Place on prepared baking sheets; bake 9-12 min or until golden on top……by the way, you set these little babies down in front of your hubby tonight with jam and he will think you are “golden”…..I plan to ask Randy for a basket for my new bike he bought me after he eats one or two of these tonight…will post a pic of the basket after he buys it. 🙂