INGREDIENTS AND MATERIALS
- 2 cups all-purpose flour
- 1/4 cup wheat germ
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/3 cup light brown sugar
- 6 tablespoons cold unsalted butter
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- Granulated sugar for sprinkling
DIRECTIONS
- Whisk together flour, wheat germ, salt and baking powder in a mixing bowl.
- Add brown sugar and mix to combine.
- Cut in butter and work gently to form a coarse sand like crumb.
- Combine cream and vanilla. Stir into mixture and work just until dough holds together.
- Cover work surface with parchment paper and pat or roll dough into a 1/2 thick rectangle.
- Cut dough into 10 to 12 rectangles and transfer to a parchment lined baking sheet.
- Refrigerate for 1 hour.
- Preheat oven to 400.
- Lightly brush scones with cold water and sprinkle with granulated sugar.
- Bake until scones are golden brown and cooked through, about 20 minutes.
- Serve hot with butter
Recipe by Frances Boswell. Reprinted by permission.
