Cake recipe


2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar

1/2 teaspoon salt

1/2 cup (115g) unsalted butter, cold and cut into small cubes

1/2 cup (120ml) heavy cream, plus more for brushing

1 tablespoon baking powder

1 large egg

1 teaspoon vanilla extract

Optional: 1/2 cup (75g) currants, raisins, or other dried fruit


Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the flour and butter mixture, stirring until just combined. If using dried fruit, fold it in now.
Form Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a round disc about 1 inch (2.5 cm) thick.
Cut Scones: Use a sharp knife or a round biscuit cutter to cut out scones from the dough. Place the scones onto the prepared baking sheet.
Brush with Cream: Brush the tops of the scones with a bit of heavy cream to help them brown in the oven.
Bake: Bake the scones for 15-20 minutes, or until they are golden brown on top.
Cool and Serve: Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature, ideally with clotted cream and jam.

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