Cream Tea Scones

Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment if desired; it helps with cleanup but isn't necessary to prevent sticking.

Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: In a liquid measuring cup, combine 1 1/3 cups (301g) of the cream with the vanilla. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently as you pour. Add more cream by the tablespoon until the dough comes together, adding up to 3 tablespoons (43g) if necessary. Once the dough starts to come together, stir in the dried fruit, chips, or nuts. At the end of mixing, there should be no dry flour in the bottom of the bowl, but the dough should not be particularly sticky.

Step 4: Lightly flour a clean work surface. Divide the dough in half and gently pat each half into a 5 1/2-inch circle about 3/4 inch thick.

Step 5: Brush each circle with heavy cream and sprinkle with coarse white sparkling sugar.

Step 6: Place the two disks of dough on the baking sheet and cut each into six wedges. Pull the wedges apart a little, keeping them in a circular pattern with about 1 inch of space between each wedge.

Step 7: Place the pan of scones in the freezer for 15 minutes while the oven heats to 425°F.

Step 8: Bake the chilled scones for 14 to 15 minutes, until they are starting to brown and baked through, with no wet dough in the center.

Step 9: Remove the scones from the oven. Serve warm, split and spread with a little sweet butter and jam or preserves.

Step 10: Store cooled cream scones airtight at room temperature for several days, or freeze for longer storage. To refresh, microwave individual scones very briefly, or place them on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.