Don't forget the pot of hot tea!
Preheat oven to 400°F.
Combine flour mix, sugar, baking powder and salt in a large bowl. Shred the cold butter into the bowl using a grater. Stir with a fork to coat the butter with flour.
Add cream and vanilla and stir with a spoon until combined. Mixture will be very crumbly.
Transfer the mixture to a sheet of parchment paper. Use your hands to form dough into a ball, then flatten slighltly. Place a sheet of parchment paper on top of dough and roll to about 1/2-inch thick using a rolling pin. Remove top sheet of paper and cut into 12 equal wedges. Use a spatula to gently pull the wedges apart, leaving about 1 inch between the pieces.
Lightly brush tops of scones with cream, then sprinkle with sugar, if desired. Transfer parchment paper with scones to a baking sheet.
Bake 12 to 16 minutes or until puffed and golden. Transfer scones and paper to a wire rack to cool slightly. Serve warm. Scones may be stored in an airtight container for up to 2 days.
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