Ingredients:
- ¼ c granulated sugar
- 2 t baking powder
- ½ t baking soda
- ½ t kosher salt
- 3 c all-purpose flour
- 1 stick unsalted butter
- 1 large egg
- 1 ¼ c heavy cream
- Raw sugar
Directions:
Preheat oven to 375 degrees F. Whisk granulated sugar, baking powder, baking soda, salt, and 3 c flour in a large bowl to combine. Add butter and toss to coat. Using your fingers or a pastry blender, work butter into flour only until pea-sized pieces remain. Make a well in the center; add egg and 1 ¼ c cream and mix with a fork, incorporating dry ingredients a little at a time, until shaggy dough forms. (Don’t overwork). Lightly knead dough in a bowl until it just comes together. Turn out onto a lightly floured surface and pat into a 1”-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush dough with cream and sprinkle with sugar. Bake Scones until golden brown, 25-35 minutes.
Optional variations:
- Lemon rosemary: add 2 t lemon zest
2 t finely chopped rosemary
- Mixed Berry: add 1 c fresh or frozen berries cut up if in larger pieces
