Ingredients:

  • 3 cups (360g) All-Purpose Flour, plus extra for dusting
  • 1/4 cup (50g) Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 6 tablespoons (85g) Unsalted Butter, very cold, cut into small cubes
  • 1 cup (240ml) Heavy Cream, very cold
  • 1 large Egg whisked with 1 tablespoon Milk or Cream (for egg wash)

Instructions:

  1. Whisk together the flour, sugar, baking powder, and salt in the large bowl to combine the dry ingredients thoroughly.
  2. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Do not overwork; keep the butter cold.
  3. Make a well in the centre and pour in the very cold heavy cream. Mix gently with a fork until just combined into a shaggy dough. Do not knead.
  4. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 3/4 inch (2cm) thick. Fold the dough into thirds like a letter, turn 90 degrees, and gently pat it down again to the original thickness. Repeat this folding process 2–3 times to build flaky layers.
  5. Dust your 2-inch round cutter lightly with flour. Press the cutter straight down into the dough without twisting. Place the cut rounds onto the parchment-lined baking sheet.
  6. Place the baking sheet into the freezer for 15 minutes to chill the dough and firm up the butter one last time.
  7. Preheat oven to 400°F (200°C / Gas Mark 6). Brush the tops of the chilled scones lightly with the egg wash, ensuring not to let the wash drip down the sides.
  8. Bake for 12–15 minutes, or until they have risen beautifully and are a deep golden brown on top.
  9. Transfer to a wire rack to cool slightly before serving warm with jam and clotted cream.