EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Medium
Tender, delicious vanilla scones with a heavenly glaze.
Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined.
Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
In a small bowl, whisk together the heavy cream, sour cream and vanilla.
Stir the cream mixture into the flour mixture until a shaggy dough is formed.
Turn the dough out onto a lightly floured surface.
Fold the dough over onto itself a couple of times. Don’t overwork the dough.
Pat the dough into a 6 1/2” diameter, 3/4” thick round.
Cut the dough into 8 wedges.
Place the scones 2” apart onto the prepared baking sheet.
Chill the scones in the refrigerator for 15-20 min.
Preheat the oven to 190ºC.
Brush the tops of the scones with egg wash.
Bake until the scones are golden brown, about 16-20 min.
Transfer the scones to a cooling rack.
Brush the tops of the cooled scones with vanilla bean icing.
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