Vanilla Drop Scones

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Use a silicone spatula for easy scone removal.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Make sure to get rid of any lumps.

3. 3

   Add the cubed butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.

   Tip: Be careful not to overmix.

4. 4

   In a separate bowl, whisk together the vanilla extract and eggs until well combined.

   Tip: Make sure to break up any eggshell fragments.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.

   Tip: Don't overmix at this stage.

6. 6

   Gradually add the melted butter and heavy cream, stirring until the dough forms a cohesive ball.

   Tip: The mixture should be slightly sticky, but not too wet.

7. 7

   Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

   Tip: Be gentle to avoid developing the gluten.

8. 8

   Pat the dough into a circle that's about 3 cm (1.2 inches) thick.

   Tip: Use a pastry cutter or a knife to cut the scones into desired shapes.

9. 9

   Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.

   Tip: Make sure they're not touching each other.

10. 10

    Bake the scones for 18-20 minutes, or until they're golden brown.

    Tip: Use a toothpick to check for doneness.

11. 11

    Allow the scones to cool on a wire rack for 5-10 minutes before dusting with confectioners' sugar.

    Tip: Serve warm and enjoy!