adapted from king arthur flour
2 3/4 cups unbleached all-purpose or whole wheat pastry flour
1/4-1/3 cup vanilla sugar
1 tbsp baking powder
3/4 tsp salt
1/2 cup cold butter, cut into pieces
2 large eggs
2 tsp vanilla extract
1/2-2/3 cup half and half
In a large mixing bowl, whisk the dry ingredients. Cut in the butter just until the mixture is unevenly crumbly. In a separate bowl, whisk together the eggs, vanilla and half and half. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment. Sprinkle a bit of flour over the parchment. Place the dough onto the parchment and divide it in half. Round each half into a 5" by 3/4" thick circle. Brush with half and half and sprinkle with a bit more vanilla sugar. Using a knife run under water, cut each circle into wedges and separate a little. Bake scones for 15-20 minutes until golden.
Note: The original recipe recommends placing the scones into the freezer for 30 minutes before baking for a higher rise. I was pressed for time so I skipped this step.
