Perfectly Buttery Cream Scones

1. 1

   ["Preheat oven to 425F. Whisk together flour, sugar, baking powder, and salt in a bowl. Cut butter into flour mixture with pastry bender until crumbly and mixture resembles small peas. Free until butter is hard, 14-16 minutes. Add cream, stirring with a fork just until dry ingredients are moistened. Gently knead into a ball in the bowl.", "Turn dough out onto a baking sheet lined with parchment paper. Pat dough into an 8"" circle (about 3/4 - 1"" thick). Cut into 8 wedges; separate wedges about 1/2"". Brush with egg.", "Bake, rotating baking sheet once, until golden brown and center is firm, 22-25 minutes. Transfer to a wire rack; cool 10 minutes. Drizzle with buttermilk glaze.", "Buttermilk Glaze: Whisk together 1 cup confectioner's sugar, 2 tbsp buttermilk, and 1/2 tsp pure vanilla extract in a bowl until smooth.", "Blueberry Lavender: Toss 6 oz blueberries, 1 tbsp lemon zest, and 2 tsp finely crushed lavender blossoms into flour mixture. Sprinkle glazed scones with a few lavender blossoms.", "Ham, Jalapeno and Cheddar: Reduce sugar to 2 tbsp. Toss 1/2 cup finely chopped country ham, 4 oz shredded extra sharp cheddar (about 1 cup), and 1 minced jalapeno into flour mixture. Top dough wedges with jalapeno slices before baking."]

* Per serving · 4 servings · Values may vary.