We recommend serving these simple scones with Vanilla–Crème Fraîche Cream.
European Butter Scones
Serves: 8
Ingredients
- 1 1⁄2 cup all-purpose flour
- 1 cup pastry flour
- 1⁄4 cup granulated sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons cold European-style unsalted butter*, cubed
- 1⁄2 cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 large egg
- 1⁄2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together 1⁄2 cup cold cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2 1⁄4-inch fluted round cutter, cut 8 scones from dough, rerolling scraps as necessary. Places scones 2 inches apart on prepared baking sheet. Brush top of scones with remaining 1 tablespoon cold cream.
- Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.
Notes
*We used Plugrá European Style Unsalted Butter
Vanilla–Crème Fraîche Cream
Serves: 2 cups
Ingredients
- 1 cup cold heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup crème fraîche
Instructions
- In a small deep bowl, beat together whipping cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until thickened. Add crème fraîche, beating until incorporated. Use immediately.
