Gatsby’s Vanilla Scones

Gatsby’s Vanilla Scones

2 C. self-rising flour

1/2 C. sugar

1 stick butter (cut into cubes)

1 C. buttermilk

1 t. vanilla

1 egg, plus 1 T. water

1/3 C. crystallized sugar

Preheat oven to 425° F.

Combine flour and sugar. Using your fingers incorporate mixture until crumbly. Add buttermilk and vanilla and stir until moistened. Do not overmix. Turn dough out on to a slightly floured surface. Knead dough three or four times to form a ball 1 to 11/2 inches thick. With a three-inch floured biscuit cutter cut out scones. In a separate bowl whisk egg and water for glaze.

Place on a baking stone. Brush with egg mixture and sprinkle with crystallized sugar.

Bake 12 to 15 minutes or until golden brown.

Yields 12 to 16 scones.

This recipe can be frozen up to one month. Thaw in refrigerator for 8 hours and bake at 350° F for 10 minutes or until heated.

Serve with raspberry preserves and clotted cream.

Gatsby’s Signature Clotted Cream
 
8 oz. cream cheese

1 C. heavy whipping cream

1 C. sour cream

5 T. powdered sugar

Combine all ingredients in a small bowl. Blend with an electric mixer at low speed until fluffy. Serve chilled over scones with preserves.