Scones: Preheat your oven to 400
degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet
with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs.
In a bowl whisk the cream with the beaten egg and vanilla. Add this mixture
to the flour mixture. Stir until the flour mixture is moistened and a dough is
starting to form. Do not over mix.
Transfer to a lightly floured surface and
dough gently four or five times and then divide the dough in half (about 290
grams for each half). Pat or
roll each half of the dough into a circle
that is about 8 inches (20 cm) round.
In a small bowl whisk the egg and cream.
Spread the jam on one round of the dough,
leaving about a one inch (2.5 cm) border. Brush the border with the egg wash. Then place the second
of dough on top of the jam, gently sealing the edges. Crimp the edges of
the dough with the tines of a fork. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Lightly
brush the tops of the scones with the egg wash.
(This helps to brown the tops of the scones during baking.)
for about 18 minutes or until
golden brown and a toothpick inserted into the center
of a scone comes out clean. Remove from oven and place on a wire rack to cool.
If desired, garnish with a dollop of Devon cream
or softly whipped cream.
are best the day they are made, but can be stored at room temperature for a
couple of days or they can be frozen.
Makes 8 scones.
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