Light and Tender Cream Scones

Ingredients (for dough):

1 cup of flour, spooned into measuring cup and leveled off with a knife

¼ teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar

3 tablespoons unsalted cold butter (cut into ½ inch pieces)

1 large egg

⅓-½ cup heavy cream (do not substitute milk or light cream)

Ingredients (for topping):

1 large egg, beaten and shared between units

2 tablespoons sugar (also called raw sugar or turbinado)

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Combine sugar, salt, baking powder and use pastry blender until mixture resembles coarse meal with pea size clumps of butter within.
3. Add egg, a ⅓ cup of heavy cream and mix just until mixture comes together in clumps. The dough should be a bit sticky. If it seems dry, add remaining 2 tablespoons of heavy cream and stir again until just combined.
4. 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. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press dough into a flat circle about ¾ inch high, then use a sharp knife to cut into 4 quarters. Transfer wedges to prepare baking sheet. Brush lightly with beaten egg and sprinkle with demerara sugar. (before cut) Bake for 10-12 minutes, until tops are lightly golden and firm to the touch. Serve warm with butter or softly whipped cream and jam.