Cream scones

  • 180 ml + 1 tablespoon cold heavy cream
  • 1 large egg
  • 280 g all-purpose flour (spooned and leveled), plus more for work surface
  • 50 g granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 85 g cold unsalted butter, cut into small pieces
  • Sanding sugar (optional)
    1. Step 1
      1. Preheat oven to 200 degrees C. Whisk together cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
    2. Step 2
      1. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
    3. Step 3
      1. Transfer dough to a lightly floured work surface and pat into a 15 cm circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.