Tiny gems of flaky scones that are good with cuppa tea of course but also freshly brewed Columbian coffee. Butter up! The use of cream and a touch of cake flour results in scones that melt in your mouth. These need to be small and served with Devon Double Cream. Coarse sugar on top would be a nice touch and strawberry preserves are a must.
1 cup cake flour, or more, as required
2 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1/2-3/4 cup whipping cream
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
Melted butter for brushing
Coarse or regular sugar
Preheat oven to 425 F. Stack two baking sheets together and line the top one with parchment paper.
Have an oven rack set at the upper third position in the oven (i.e. baking higher but not in broiler position nor bottom-most rack).
In a bowl, combine the flour, baking powder, sugar and salt. Cut in the butter until mixture is coarse and grainy. In a small bowl, stir cream with lemon juice and vanilla. Pour this over the mixture, then add the egg and stir lightly with a fork to blend. Mixture should be soft but manageable. If it is too soft, add a few more tablespoons of flour to firm it up (but you will add more on the board).
Chill dough 20 minutes.
Turn the dough out onto a lightly floured board and knead 8-10 times, until mixture is just barely rollable. Pat or roll out 1 inch thick and cut into 2 – 2 1/2 inch wedges or rounds or hearts (!)
Brush tops with melted butter and dust with coarse sugar. Bake until golden, about 12-15 minutes.
Makes approximately 1-1/2 – 2 dozen
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