Author: Adapted slightly from Sherry Yard's recipe
2 cups all-purpose flour
⅓ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
1 stick (8 tablespoons) butter, cut into small pieces
¼ cup heavy cream
¼ cup milk (I used whole milk)
1 teaspoon vanilla extract
Additional sugar for dusting
Heat oven to 400F. Line a baking sheet with parchment; set aside.
In a large bowl, combine the flour, sugar, baking soda and salt. Stir until well-combined. Add the butter to the flour mixture and use your hands to break the butter up into small pieces. Then, once the butter has been broken up into small pieces, use your fingers to flatter the pieces of butter into thin discs.
In a small bow, stir together the heavy cream, milk, egg and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Use your hand to knead the dough gently 2 to 3 times or just until dough comes together.
Turn dough out onto a floured countertop and shape into a rectangle 1-inch thick. Cut into 12 small squares (about 1½ by 1½ inches or so) and place on baking sheet. Dust with additional sugar, if desired.
Bake 15 to 18 minutes or until scones are rich golden brown around the edges. Cool 5 minutes on baking sheet. Cool completely on wire cooling rack.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/08/perfect-vanilla-scones.html