Gold Medal® Classic Scones

Ingredients

• 1 3/4 cups Gold Medal™ all-purpose flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup cold butter or margarine
• 1 large egg
• 1/2 teaspoon vanilla
• 4 to 6 tablespoons whipping cream
• Additional 1 tablespoon whipping cream
• 2 teaspoons white decorator sugar crystals or granulated sugar

Instructions

1. 1

   --- Preparation ---

2. 2

   Heat the oven to 400°F. In a large bowl, stir the flour, 3 tablespoons sugar, the baking powder and salt until mixed. Cut in the butter, using a pastry blender or fork, until mixture looks like fine crumbs.

3. 3

   In a small bowl, beat the egg with a fork until yolk and white are mixed. Using the fork, stir the egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream into the flour mixture until mixture forms a soft dough and leaves the side of the bowl.

4. 4

   Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.

5. 5

   Place the dough on an ungreased cookie sheet. Roll dough with a rolling pin or pat dough with fingers into an 8-inch round. Using a sharp knife that has been dipped in flour, cut dough round into 8 wedges, but do not separate the wedges. Brush 1 tablespoon whipping cream over wedges, using a pastry brush. Sprinkle with sugar crystals.

6. 6

   Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet to a cooling rack; carefully separate wedges. Serve warm.

7. 7

   --- Tips ---

8. 8

   Chocolate Chip Scones: Stir in 1/2 cup miniature semisweet chocolate chips with the egg, vanilla and whipping cream in step 2.

9. 9

   Currant Scones: Stir in 1/2 cup currants or raisins with the egg, vanilla and whipping cream in step 2.