Preheat
oven to 375 degrees F (190 degrees C) and place the rack in the middle of
the oven. Line a cookie sheet with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. In a small measuring cup
combine the whipping cream, beaten egg and vanilla. Add this mixture to the
flour mixture. Stir just until combined. Do not over mix.
Knead
dough gently on a lightly floured surface. Roll or pat the dough into a circle
that is about 7 inches (18 cm) round.
Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into
rounds. Place the rounds on the prepared cookie sheet, spacing a few inches
apart. Brush the tops of the scones with a little cream.
This helps to brown the tops of the scones during baking.
Bake
for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center
of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
Serve with Devon cream or softly whipped cream and
your favorite jam.
These scones freeze very well.
Makes about 10 - 2 1/2 inch (6.5 cm) round scones.
