Gertrude's Cream Scones: Bread
Prep time:10 minutes
2 cups All Purpose Flour
1/4 cup Granulated Sugar
2 teaspoons Baking Powder
1/8 teaspoon Salt
6 tablespoons Cold Unsalted Butter, cut into small pieces
1 Egg, lightly beaten
1 teaspoon Pure Vanilla Extract
1/2 cup Heavy Whipping Cream
Egg Wash to brush on scones
Pre heat oven to 375 F. Spray a sheet pan with non stick spray.
Place flour, sugar, baking powder and salt in medium bowl. Whisk to blend. Cut in butter with a pastry blender or two knives, until course meal consistancy. In a small bowl mix lightly beaten egg with cream and vanilla. Pour egg mixture into dry bowl and fold gently until dry ingredients are evenly moist. Turn out onto a lightly floured surface and knead gently to blend. Pat into a 9 inch circle about 1/2 inch thick. Brush with egg wash and sprink a little sugar on top. Cut, do not slice, into 8-10 wedges.
Place on the prepared cookie sheet and bake in oven for 15 minutes, until lightl browned.