These buttery cream scones are a delightful treat, perfect for breakfast or an afternoon snack.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated for even baking.
In a large mixing bowl, sift together the flour, sugar, salt, and baking powder.
Sifting helps to aerate the flour and mix the dry ingredients evenly.
Add the vanilla extract to the heavy cream and mix well.
Mixing the vanilla with the cream ensures even distribution of flavor.
Gradually pour the cream mixture into the dry ingredients, stirring gently until a soft dough forms.
Do not overmix; the dough should just come together.
Turn the dough out onto a floured surface and knead lightly a few times.
Handle the dough gently to keep it light and airy.
Roll out the dough to a thickness of about 1/2 inch.
Use a light touch to avoid compressing the dough.
Cut the dough into rounds using a biscuit cutter and place them on an ungreased baking sheet.
Leave some space between the scones for even baking.
Bake in the preheated oven for 10-12 minutes, or until the scones are golden brown.
Keep an eye on the scones to prevent overbaking.
Let the scones cool slightly before serving. Enjoy them warm with your favorite toppings.
Serve with clotted cream and jam for a classic touch.
