Gold Medal® Classic Scones

Ingredients

• 1.8 cups flour all-purpose
• 3 tablespoons sugar 
• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 0.3 cup butter cold
• 1 large eggs 
• 0.5 teaspoon vanilla 
• 4 tablespoons whipping cream 
• 1 tablespoon whipping cream 
• 2 teaspoons granulated sugar white

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• blender
• rolling pin
• cutting board
• pastry brush

Directions

1. Heat the oven to 400°F. In a large bowl, stir the flour, 3 tablespoons sugar, the baking powder and salt until mixed.
2. Cut in the butter, using a pastry blender or fork, until mixture looks like fine crumbs.
3. In a small bowl, beat the egg with a fork until yolk and white are mixed. Using the fork, stir the egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream into the flour mixture until mixture forms a soft dough and leaves the side of the bowl.
4. Lightly sprinkle flour over a cutting board or countertop.
5. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
6. Place the dough on an ungreased cookie sheet.
7. Roll dough with a rolling pin or pat dough with fingers into an 8-inch round. Using a sharp knife that has been dipped in flour, cut dough round into 8 wedges, but do not separate the wedges.
8. Brush 1 tablespoon whipping cream over wedges, using a pastry brush.
9. Sprinkle with sugar crystals.
10. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet to a cooling rack; carefully separate wedges.
11. Serve warm.