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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!
- Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.
- Place flour, sugar, baking powder, baking soda, cinnamon and salt in a food processor and pulse to combine.
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3. Add butter and pulse until crumbly.
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4. Add egg yolks, vanilla extract and cream and pulse until the mixture forms into a dough ball.
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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.
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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:
- Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.
- Place flour, sugar, baking powder, baking soda, cinnamon and salt in a food processor and pulse to combine.
- Add butter and pulse until crumbly.
- Add egg yolks, vanilla extract and cream and pulse until the mixture forms a dough ball.
- 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.