Ingredients:

  • 4 cups (500g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, very cold and cubed
  • 1 1/4 cups (300ml) heavy cream, very cold
  • 1 large egg, lightly beaten (for egg wash)
  • 2 tablespoons milk or cream (for egg wash)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (You can also pulse in a food processor).
  4. Gradually add the cold heavy cream, mixing until just combined. Do not overmix!
  5. Turn the dough out onto a lightly floured surface.
  6. Gently pat the dough into a 1-inch thick circle (or use a rolling pin). Use a round cutter to cut out scones. If you don't have a cutter, use a sharp knife to cut into wedges.
  7. Place the scones on the prepared baking sheet, leaving a little space between them. Place the tray in the refrigerator for 15 minutes.
  8. While the scones are chilling, whisk together the egg and milk for the egg wash.
  9. Brush the tops of the chilled scones with the egg wash.
  10. Bake for 12-15 minutes, or until golden brown. Let cool slightly on the baking sheet before serving.