- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 6 tablespoons sugar, plus a couple pinches
- ½ cup cream or buttermilk, plus about 2 tablespoons
- 1 large egg
- 6 tablespoons unsalted butter
- Preheat oven to 400° F.
- Shift the dry ingredients into one bowl (flour, baking powder, and sugar) and gently mix together. Whisk together the cream and egg in another bowl.
- Cut the butter into cubes and work it into the flour mixture by hand until it becomes a fine crumble. It’s okay to still have some small butter chunks that are no larger than the size of a pea.
- Make a well in the center of the flour crumble and pour the wet ingredients into the well. Use a few gentle strokes to combine the wet and dry ingredients until the flour is nearly moistened. Be careful not to overwork the dough. It’s alright if there are still dry bits of flour in the mixture.
- Turn out the dough onto a lightly floured surface. Flour both your hands and the dough and knead it 1-2 times to combine the dry flour bits and form it into a ball. Pat the dough into a thick disc.
- Flour a rolling pin and lightly flour the top of the dough disc. Roll out the dough from the center until it is about ¾ inch thick.
- Cut the disc into 8 triangles (like a pizza) or use a cookie cutter if you desire another shape. Place the dough pieces onto a greased baking sheet.
- Using a pastry brush, lightly coat the tops of the dough pieces with the additional cream. If desired, also lightly sprinkle them with the extra sugar.
- Put the prepared scones into the preheated oven and bake for about 12-15 minutes or until the scones are lightly browned and the bottoms are deeply browned. Serve warm, if possible, with clotted cream and jam.
Yields approximately 8 scones.