If not using a good quality non-stick pan, line a cookie sheet with parchment paper and sprinkle with a dusting of flour. Set aside.
In a large bowl, sift together the flour, sugar baking powder, and salt.
Add the cubed butter into the flour mixture, coat, and work into the flour by hand using a pastry cutter or fork until it resembles large crumbs or with a food processor, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
In a separate bowl, whisk together, the cream and eggs.
Pour the wet mixture into the mixer. Combine until it forms a dough being careful not to overmix. If it’s too sticky or wet, add a little more flour. If the mixture seems too dry add more cream until the dough comes together.
Work the dough together into a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
Place the baking sheet in the freezer for 10 minutes (or fridge for 15 minutes) or until the scones are chilled. You can even refrigerate overnight for a quick breakfast in the morning.
When ready to bake Brush the tops of the scones with cream (or an eggwash for an extra golden finish).
Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before serving.
If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Ingredients like flour and butter are different from country to country. The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients). Happy Baking!
Sifting dry ingredients helps to combine them better.
Grate frozen butter using a cheese grater and then toss it into the flour for a simple way to cut the butter into the flour.
Start with cold butter, cream, and eggs. Using cold ingredients stops the butter from melting too soon, allowing it to melt as it bakes, creating a super-flaky scone
Don’t overmix. This overdevelops the gluten in the flour, resulting in a tougher scone.
For a golden finish, brush the scones with cream or an egg wash.
Different cooling methods will produce varying textures of your scones. Uncovered scones will be crusty while wrapped or coved scones will be softer.