The custom of pausing in the middle of the afternoon for Tea is very appealing. To think that the English have been enjoying this ritual for ages only makes us realize, all the more, what we have missed. While cakes, biscuits (cookies), and other pastries are popular for teatime, scones have become the preferred sweet (at least in North America). There are lots of scone recipes milling about, but this rich flavored cream scone is what I like to serve with Devonshire Cream and either jam or lemon curd. If you want a lighter tasting scone just use milk or half-and-half (light cream) instead of the heavy whipping cream. And to make the tops of the scones nice and crispy with a wonderful golden brown color, just pop them under the broiler, with a dusting of powdered sugar, just after they are baked.
reheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a largebowl, whisk together the flour, sugar, baking powder and salt. Cut the butterinto small pieces and blend into the flour mixture with a pastry blender or twoknives. The mixture should look like coarse crumbs. In a small measuring cupcombine the whipping cream, beaten egg and vanilla. Add this mixture to theflour mixture. Stir until just combined. Do not over mix.
Kneaddough gently on a lightly floured surface. Roll or pat the dough into a circlethat is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut thiscircle into 8 triangular sections. Alternatively, you can cut the dough intorounds with a cookie cutter. Make a mixture of one well-beaten egg with 1tablespoon heavy cream. Brush the scones with this mixture.This helps to brown the tops of the scones during baking.
Bakefor about 15 minutes or until lightly browned and a toothpick inserted into the centerof a scone comes out clean. Remove from oven and then turn your broiler onhigh. Sift confectioners (powdered or icing) sugar heavily over the topsof the scones and place them under the broiler. Broil for just a fewseconds, turning the pan as necessary, until the sugar has melted and turnsgolden brown. Make sure to watch the scones carefully as the sugar willburn very quickly. Transfer to a wire rack to cool.Serve with Devon cream or whipping cream andyour favorite jam.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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reheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper. 
