Ingredients
- 450 g (2 cups / 16 oz / 1 lb) cake flour, plus more as needed
- ½ tsp salt
- 2 tsp baking powder
- 3 tbsp caster sugar
- 5 tbsp cold butter, cut into pieces
- 1 egg
- 120–180 ml (½–¾ cup / 4–6 fl oz) heavy cream, plus more for brushing
- Fruit jam (usually raspberry or strawberry)
Procedure
- Preheat the oven to 230°C (450°F / Gas Mark 8).
- Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
- Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
- Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2 cm (¾ inch) thick circle. Cut out 5 cm (2 inch) rounds with a biscuit cutter or glass.
- Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut out more scones.
- Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
- Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Let them cool and serve immediately.