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Vanilla Cream Scones

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“Scrumptious scones from Cooks Illustrated magazine. The dough is quickly done using the food processor if you wish.”
READY IN:
30mins
YIELD:
16 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Place the flour, sugar, salt, baking powder, and butter in a food processor and plulse everything in 3-second intervals until it resembles course meal, (If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal).
  3. Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
  4. divide the dough into 4 equal portions. Make dough to make 4 circles and 16 scones:
  5. On a floured surface gently roll one portion at a time into a ball.
  6. Flatten the ball until your disk is approximately 3/4″ in height.
  7. Press down the outside of the dough circle so the center is slightly taller.
  8. Dampen tops of each disk with a 1/2 tsp milk or cream and evenly sprinkle sugar on top of each circle.
  9. Cut each circle in quarters.
  10. Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper and bake for 15 minutes or until they are lightly golden brown. Remove scones from baking sheet and cool on a wire rack.
  11. Serve with butter and jam. Enjoy!

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