Ingredients
2cupscake flour,spooned into measuring cup and leveled off, see note on substitution
¾tspsalt
1tbspbaking powder
3tbspsugar
5tbspcold unsalted butter,cut into ½ inch pieces
1largeegg
¾cupheavy cream
1largeegg,beaten
1tbspdemerara sugar,also called raw sugar or turbinado
Preparation
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine the cake flour, salt, baking powder and sugar in the bowl of food processor fitted with metal blade. Pulse several times to combine.
Add the cold butter and pulse quickly until mixture resembles coarse meal with pea-size clumps of butter within.
Add egg and ⅔ cup of heavy cream and pulse just until mixture comes together in clumps. The dough should be a bit sticky. If it seems dry, add remaining 2 tablespoons heavy cream and pulse quickly again until just combined.
Dust a work surface lightly with flour, then dump scone dough onto surface. Knead very gently a few times until dough comes together into a ball.
Press dough into a flat circle about ¾-inch high, then use a sharp knife to cut into 8 triangles. Transfer wedges to prepared baking sheet.
Brush lightly with beaten egg and sprinkle with demerara sugar.
Bake for 10 to 12 minutes, until tops are lightly golden and firm to the touch. Serve warm with butter or softly whipped cream and jam.
