Vanilla Cream Scones

Ingredients:

• 3 cups of unbleached all purpose flour, "Harvest King" by General Mills brand
• 1 cup of cake flour
• 1/2 cup of vanilla sugar or granulated sugar
• 1 tablespoon and 1 teaspoon of aluminum free baking powder, Rumford brand
• 1 teaspoon of fine sea salt
• 8 tablespoons of unsalted butter, (1 stick) cut into 1/2" pieces and frozen for 15 minutes
• 2 large eggs, beaten
• 1 cup of heavy cream
• 1 teaspoon of vanilla extract
• Heavy cream for glazing
• Coarse sugar for decorating

Directions:

Preheat oven to 400°F.

In a small mixing bowl, beat egg, whisk in cream and vanilla extrat. Set aside. Place all dry ingredients in the bowl of a food processor with the cutting blade. Pulse until blended. Add the butter. Blend until it resembles cornmeal. Transfer mixture into a large mixing bowl. Toss the mixture with hands until evenly distributed, breaking down any large lumps of butter. Add cream mixture into dry ingredients. Mix with hands or a large spoon just until it comes together. Transfer dough to a lightly floured cutting board. Knead briefly. Divide dough in half. Shape into 6" circles about 2 inches thick. Cut dough with a sharp knife into 4 triangles each. Place scones onto parchment or silicone mat lined baking sheet. Brush the tops with heavy cream. Sprinkle with decorator's sugar if desired. Bake about 20-25 minutes until golden and cooked through. If they are browning too much, turn oven down to 350 degrees.

Alternatively, dough may be frozen unbaked for up to 2 weeks. Wrap scones rounds in plastic film. Store in an airtight container. Bake frozen scones as directed above.

Yield 8 large scones.

Recipe credit: Chef Carolyn Kumpe of the EBRS Culinary Center, Sacramento, CA