4 c. white flour
1/4 c. white sugar
4 tsp. baking powder
1/2 tsp. salt
10 tbsp. butter
1 c. heavy cream
1/4 c. pure maple syrup
2 tsp. vanilla
Preheat oven to 425. In large bowl, combine flour, sugar, baking powder, and salt.
*Cut the butter into flour mixture until it resembles coarse crumbs.
In a small bowl mix the cream, egg, maple syrup, and vanilla together.
Pour egg mixture into the flour mixture and mix just until incorporated.
Divide dough into four sections.
With floured hands, pat dough into 1/2 inch thick circles and cut into wedges.
**Place on greased or buttered pan, or on ungreased parchment paper, and bake for 13-15 minutes. (Note:I like these best when frozen first)
*I do this by putting the flour mixture in my food processor along with the butter cut in to 1/2 TBSP chunks. Pulse lightly until it resembles coarse crumbs. This method works great for pie crusts too.
** a pizza stone works the best. No need to grease it.
Note: Works well to freeze uncooked shaped scones. Place on parchment or wax paper on a cookie sheet and place in freezer. Once frozen transfer them to a gallon size ziploc freezer bag. They can go straight from the freezer to the oven. They still bake at 425 for 13-15 minutes even when frozen.
I love to stir in chocolate chips.
I have also made these gluten-free by substituting Gluten Free Pantry All Purpose Flour for the regular all purpose flour. They didn't rise as nicely as the regular ones, but my gluten free toddler loved them anyways.