Yes, two scone recipes. This one’s flavor is pretty different from the other, however. I occasionally use it for breakfasts (though I don’t usually do any of the fruit/chocolate additions I do to the buttermilk, as that makes it super-sweet) but primarily, it’s Shortcake. I used this for my strawberry shortcakes for the 4th and they were all devoured in an instant.
Classic Sweet Cream Scones
2 c all purpose flour
1/4 c granulated sugar
3 tsp baking powder
1/8 tsp salt
1/3 c unsalted butter, chilled
1/2 c heavy (whipping) cream
1 large egg
1 1/2 tsp vanilla extract (as always, the real stuff)
Preheat oven to 425, and line a baking sheet with parchment or a silicon lining.
In a large bowl, stir together the flour, sugar, powder, and salt. Cut the butter into small cubes and squish through the mixture until it has the texture of breadcrumbs or cornmeal.
In a small bowl, combine the cream, egg, and vanilla. Add the wet ingredients to the dry and mix until just combined.
Seperate the batter into icecream-scoop sized balls and ball in your hand, then place on the baking sheet and flatten slightly. You’re aiming for something roughly as round as your palm, and approx 1-1 1/2 inch thick. Place them, spaced, on the pan as they will spread slightly in baking.
Bake 13-15 minutes, or until just golden. Let cool at least 5 minutes before serving. Let cool to room temperature if you plan on using them as shortcakes.