2 cups (9 oz.) All Purpose Flour
1 Tbs. Baking Powder
4 Tbs. Sugar
1/2 tsp. Salt
4 Tbs. Cold Butter (I use sweet cream butter)
3/4 cup Heavy Cream
1 egg (slightly beaten)
1 tsp. Vanilla
2 Tbs. Sugar (to sprinkle on top of scones)
Preheat oven to 400*. Place flour, sugar, salt, baking powder and butter in a food processor. Pulsate everything in 3 second intervals until everything resembles course meal. If doing it by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.
Transfer everything to a large bowl. Stir in heavy cream, egg and vanilla mixing dough by hand until it forms into a uniform and slightly moistened dough. You can also you use a Kitchen Aid mixer on the lowest speed for a few minutes.
On a floured surface, grab enough dough to fit into your hand, about the size of a baseball, and gently roll it into a ball. Flatten the your ball slightly, leaving the middle of the mound a little taller than the outsides. Evenly sprinkle sugar on top of each mound. Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.
Bake on a greased cookie sheet at 400* degrees for about 15 minutes. Watch the scones and when they begin to crack a little and the bottom is just starting to turn golden.
Serve with butter and jam.