Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 1/2 cup cold heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• For serving:
• Clotted cream or whipped cream
• Strawberry jam

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold cubed butter. Use a pastry cutter or your fingers to work butter into flour until mixture resembles coarse crumbs.
4. In a small bowl, whisk together heavy cream, egg, and vanilla.
5. Pour wet ingredients into dry ingredients. Stir gently until just combined. Don't overmix.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle. Do not knead.
7. Cut with a 2.5-inch round cutter, pressing straight down without twisting. Re-pat scraps and cut remaining scones.
8. Place scones on prepared baking sheet, leaving 2 inches between each.
9. Brush tops with a little cream for golden color.
10. Bake 10-12 minutes until golden brown and risen.
11. Serve warm with clotted cream and jam.