Preheat Oven 425F
Bake 13-15 min
Makes about 14 Scones
2 C all-purpose flour
1/4 C granulated sugar (generous!)
2 tsp baking powder
1/8 tsp salt
1/3 C unsalted butter, chilled
1/2 C heavy whipping cream
1 lrg egg
1 1/2 tsp vanilla extract
1/2 C bugs (eww, optional for the heretics)
1 egg whisked with 1 tsp water for glaze
Preheat oven to 425F. Lightly butter baking sheet.
In large bowl, stir together dry ingredients. Cut the cold butter into 1/2 inch cubes and distribute then over flour mixture. With undefiled pastry blender, cut in butter until mixture resembles coarse crumbs.
In small bowl whisk together wet ingredients.
Add cream mixture to flour mixture and stir until combined. Stir in the bugs if you’re so inclined.
With lightly floured hands, pat the dough into 1/2 thickness on a lightly floured cutting board. Using a floured 2 1/2 inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place on prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
Lightly brush the tops of the scones with the egg mixture. Sprinkle with sugar and spices if desired.
Bake for 13-15 minutes, or until lightly browned.
Remove to cooling racks as they come out, Serve warm or cool. Store in airtight container. Makes about 14 scones.