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
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Recipe by TeaTime Magazine at https://teatimemagazine.com/european-butter-scones/