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.