Drizzled with icing, these scones, from a Portland, Ore., chef, are light, tender and perfect for Mother's Day.
Serves: 16Save Share
2¼ cup All Purpose Flour
⅓ cup Sugar
1 T Baking Powder
11 T Unsalted Butter
1 cup Heavy Cream
1 cup Powdered Sugar
¼ tsp Vanilla Extract
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Preheat oven to 375F.
To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined.
Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal.
Add cream; stir just until blended.
Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1 inch apart on a parchment-lined baking sheet.
Bake until lightly browned, 15 to 20 minutes. Cool a few minutes before icing.
To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency.
Dip end of a whisk into icing, then wave over warm scones.