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These scones are lovely and rival the best I had while living in Oxford. They are quick and make a lovely weekend breakfast. Scones are also an essential part of any afternoon tea. Make a pot of tea, have one of these scones, and feel fancy!
- 2 cups all-purpose flour, plus more to work with
- 3 tablespoons white sugar, plus more for sprinkling
- 1 ½ tablespoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons room temperature butter
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 2 large eggs
- Clotted cream (optional)
- Jam (optional)
- Butter (optional)
- Honey (optional)
Preheat the oven to 400 degrees. Grease a baking sheet or line one with parchment paper.
Sift the flour, sugar, baking powder, and salt together into a large bowl. Using a pastry blender or a fork, cut the butter in until the largest pieces are the size of small peas.
Whisk the cream and eggs together and then add the vanilla. Pour the cream mixture over the flour mixture. Stir with a fork until the dough begins to come together (do not overmix).
Turn the dough out onto a floured cutting board. Roll the dough out with a floured rolling pin, or press it out with floured hands, until it is about ¾ inch thick. Using a floured 2-inch round cutter (or glass), cut out as many scones as you can (probably about 10). Be sure to re-flour your cutter after each use. Transfer the scones to your prepared baking sheet. Sprinkle the tops with sugar. Bake the scones until they begin to brown, 16 to 20 minutes. Transfer the scones to racks to cool. Serve with clotted cream and jam, or butter and honey.