Yield: 12 scones
- 2 ¾ cups + 3 Tbsp (350g) all-purpose flour
- 1 Tbsp baking powder
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- 7 Tbsp (100g) unsalted butter, cold & cubed
- 1 1/3 cups (300g) heavy cream, cold
- 1 egg, lightly beaten
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, sift together flour, baking powder, sugar, and salt.
- Add cold, cubed butter, tossing around gently to coat. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Make a well in the centre of your dry ingredients. Pour cold cream into well, then begin mixing with a wooden spoon. (Ditch the spoon and get in there and mix with your hands, if necessary. Just work quickly so that you don’t warm up the cold butter with your hand heat!)
- Tip your dough out onto a lightly floured work surface. Press dough together into a block roughly the length/width of a paperback book. Allow dough to rest for 5 minutes.
- After resting, fold dough in half longways, then press together. Allow to rest for 5 minutes.
- After resting, lightly flour the top of the dough and your rolling pin. Roll dough until it’s ¾" to 1" thick.
- Using a round biscuit or cookie cutter, cut dough into circles. (We used a 2.5" biscuit cutter.)
NOTE: Make sure to press the cutter straight down and then pull it straight up. Twisting is a no-no here, as it may cause your scones to not rise evenly.
- Take leftover dough scraps and layer them on top of each other, then roll dough so it’s once again ¾" to 1" thick. Cut out remaining scones.
- Place all scones on prepared baking sheet. Cover with cling film, then chill scones in fridge for 20–40 minutes, depending on how hot it is in your kitchen. While your scones are chillin’, heat oven to 390°F.
- After scones have chilled and rested, lightly brush tops with egg wash.
- Bake scones for about 20 minutes or until tops are nicely golden brown.
- Transfer scones to wire rack and allow to cool completely.
- Serve scones with Meyer lemon marmalade and (ideally, homemade) clotted cream. To enjoy, split scone in half, slather with marmalade, then top with clotted cream.
NOTE: There is debate over which order is correct for scone condiment application: jam-then-cream (the Cornish way) or cream-then jam (the Devon way). We prefer jam-then-cream since that’s how Queen Elizabeth II supposedly ate her scones 😊
Google Doodle celebrating the great scone debate (10 June 2023)