Quick, easy and melt-in-your-mouth delicious scones were a favorite for my kids. It was a Saturday morning favorite that filled the entire house with the lovely aroma of vanilla.
Heavy Cream Scones
In a large mixing bowl, combine:
2 cups all-purpose flour
2-3 Tbsp granulated sugar
1 slightly heaping Tbsp baking powder
1/2 tsp salt
In a small bowl, pour in:
1 Tbsp Mexican vanilla
2 Tbsp heavy cream
Make a well in the middle of the flour mixture and pour in:
Remaining heavy cream from 16 oz. bottle
1 1/2 Tbsp Mexican vanilla
Stirring lightly, blend liquid ingredients, and then incorporate dry ingredients. Only stir long enough to blend; over-mixing will make the scones tough.
Pour out onto a well-floured surface and sprinkle with flour on top. Pat into a round 1 1/2 dough and cut into 8 even triangles. Shake off excess flour and place onto a greased cookie sheet or parchment paper.
Bake in a 425F oven for 12-15 minutes until golden brown on top and cooked through.
Remove and serve immediately or cool on a wire rack. Once scones are room temperature, they can be stored in an airtight container or frozen for later use.