• 3 cups all purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/3 cup granulated sugar
• 1 Tbsp vanilla bean paste,
• 1 1/3 cups plus 3 tablespoons heavy cream (and a bit more for brushing tops of scones)
• coarse sugar for topping,

INSTRUCTIONS

• Place parchment paper on a baking pan and set it aside.
• To make the mixture, place the flour, baking powder, salt, and sugar in a large mixing bowl or a food processor, if you are doing it by hand. Blend everything together using a whisk or a food processor.
• Place the vanilla extract and 1 1/3 cups of cream in the food processor and pulse or process until the ingredients come together to form a dough. Include the remaining three tablespoons of cream in the mixture if it appears dry or if it does not come together.
• Turn the dough out onto a surface that has been lightly dusted with flour, and bring it together into a single mass. Create two disks that are approximately 5 and a half inches across after dividing the dough in half.
• Make six triangular scones out of each disk by slicing it.
• The scones should be placed on the baking sheet in two rings, with a gap of approximately one inch between each of the circles. While the oven is being preheated to 425 degrees Fahrenheit, place the pan in the freezer for fifteen minutes.
• After the oven has reached the desired temperature, take the scones out of the freezer and brush the tops with a small amount of heavy cream. Using the coarse sugar, sprinkle it on top.
• For around fifteen minutes, bake the scones. They will not have a “squishy” texture or appear damp on the sides, and they will only be beginning to turn a very light golden color. Cracks began to appear on the surface of mine as they continued to get closer and closer to completion. Take note that the temperature of your oven may vary, so it is important to check them early on. If they do not appear to be done, do not be afraid to give them an additional minute or two.
• Warm scones should be served with clotted cream and jam on the side. Cover any leftovers with aluminum foil and store them at room temperature. For twenty seconds, reheat the food in the microwave.