Cream Scone

I believe the possibility to properly bake scones outside of Great Britain must be some kind of physical impossibility, akin to a particule going faster than the speed of light.

 

But nothing prevents us from trying.

 

So far, here's the recipe that gave me the best results:

* 2 cups flour

* 1/4 cup sugar

* 2 tsp baking powder

* 1/4 tsp salt

* 1/3 cup butter, cold

* 1 egg, lightly beaten

* 1 tsp vanilla extract

* 1/3 cup cream thinned with some milk

 

Mix the flour, sugar, baking powder and salt. Add butter in small pieces and carefully blend in the flour and sugar mixture, to form a crumbly paste. Combine the cream, egg and vanilla extract in a pot, then add to the dough and stir until combined, but not more. Knead the dough gently, then pat it with your hands until approx 1cm thick and cut into disks with a large circular cookie cutter. Brush a little cream on top of the scones.

 

Bake for about 15-20 minutes in the preheated oven at 200°C until delicately browned.

 

Clotted cream being unavailable outside Britain, butter will have to do. Add my mom's blackberry jam and you have a rather good approximation of the real thing! :-)

Done