Emma Brandenberg’s Victorian Cream Scones

Instructions

1. 1

   Add cream and vanilla extract, stirring with a fork just until combined.

2. 2

   Shape dough into a ball.

3. 3

   On a lightly floured surface, knead 4 to 5 times or until smooth and elastic.

4. 4

   Roll dough to a 1-inch thickness.

5. 5

   Brush the tops of the scones with a beaten egg.

6. 6

   Place half a glace cherry between the lines of the scones that you just scored.

7. 7

   Bake for 10 to 15 minutes until well risen and golden brown.

8. 8

   Scoop onto a wire rack to cool.