My family loves these sweet, crumbly wedges with warm butter and jam or lemon curd.
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 to 1/3 cup granulated sugar, to taste
1 teaspoon vanilla
1 1/3 to 1 1/2 cups heavy or whipping cream
Additional heavy cream, for brushing on scones
Coarse sugar, for topping
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, salt, and sugar.
Add vanilla and cream and stir gently until the dough comes together.
Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2″ circle about 3/4″ thick.
Brush each circle with heavy cream, and sprinkle with coarse sugar.
Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart.
Place the pan of scones into the freezer for 15 minutes, while oven heats to 425°F.
Bake for 15 minutes, until they’re just starting to brown.