Vanilla Cream Scones

Spring is almost here and strawberries are looking so beautiful at the grocery store right now. The ones I bought today were from Plant City, Florida which is where we would always go with my grandparents growing up. I’m a big fan of strawberry shortcake so I decided these vanilla scones would be a perfect bed for those yummy berries. These scones are also wonderful with butter and jam!

1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.
2. Place flour, sugar, baking powder, baking soda, cinnamon and salt in a food processor and pulse to combine.

3. Add butter and pulse until crumbly.

4. Add egg yolks, vanilla extract and cream and pulse until the mixture forms into a dough ball.

5. Place dough on a floured surface and form into a circle. Use a knife to put the circle into 6 wedges. Place wedges on the prepared baking sheet and brush with cream. Sprinkle with raw sugar. Bake for 15 minutes. Once out of the oven, allow to cool then enjoy.

Vanilla Cream Scones

Makes 6 scones

All you need:

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons unsalted cold butter, cut into cubes

2 egg yolks

1 tablespoon pure vanilla extract

3/4 cup heavy cream, plus more for brushing on the scones

Raw sugar, for sprinkling on top

All you do:

1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.
2. Place flour, sugar, baking powder, baking soda, cinnamon and salt in a food processor and pulse to combine.
3. Add butter and pulse until crumbly.
4. Add egg yolks, vanilla extract and cream and pulse until the mixture forms a dough ball.
5. Place dough on a floured surface and form into a circle. Use a knife to cut the circle into 6 wedges. Place the wedges on the prepared baking sheet and brush with cream. Sprinkle with raw sugar. Bake for 15 minutes. Once out of the oven, allow to cool and enjoy.