oven to 375 degrees F (190 degrees C) and place the rack in the middle of
the oven. Line a baking sheet with parchment paper.
In a large
bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender, two
knives, or with your fingertips. (The mixture should look like coarse crumbs.) In a small measuring cup
whisk together the milk or cream, beaten egg and vanilla. Add this mixture to the
flour mixture. Stir just until combined. Do not over mix.
Transfer to a lightly floured
surface and knead
dough gently four or five times and then pat into a 7 inch (18 cm) round.
Then, using a lightly floured 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into
rounds. Place the rounds on the prepared cookie sheet, spacing a few inches
apart. Brush the tops of the scones with a little cream.
(This helps to brown the tops of the scones during baking.)
for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center
of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
Serve with Devon cream or softly whipped cream and
your favorite jam. These scones
are best the day they are made but can be covered and stored for a few days.
They also freeze very well.
Makes about 10 - 2 1/2 inch (6.5 cm) round scones.