Cream Scones

My spouse decided that he wanted to recapture a travel experience we had had long ago. We were traveling in Cornwall after attending a wedding in Ireland and we stopped at a small seaside town and had tea with scones and clotted cream and jam that were so delicious as to make your mouth water for them a quarter century later. We have had egregiously over-priced high tea both in London and in San Francisco but the scones and clotted cream of that day were not to be recaptured. These scones, from the King Arthur web site, are exactly that. Sadly I ruined the clotted cream by not getting cream, but the scones held up none-the-less. 3 cups (361g) King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder 1 teaspoon salt 1/4 to 1/3 cup (50g to 67g) granulated sugar, to taste 1 teaspoon vanilla extract 1 1/3 to 1 1/2 cups (301g to 340g) heavy or whipping cream additional heavy cream, for brushing on scones coarse sparkling sugar, for topping Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking). Whisk together the flour, baking powder, salt, and sugar. Combine the vanilla with 1 1/3 cups cream. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either. Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick. We made ours smaller, but still triangles.