Classic Cream Scones

1. Preheat Oven

Begin by preheating your oven to a hot 450 degrees Fahrenheit. This high temperature is key for creating that desirable golden crust while keeping the inside of the scones delightfully soft.

2. Mix Dry Ingredients

In the bowl of your food processor, combine 2 cups of cake flour, 1/2 teaspoon of salt, 2 teaspoons of baking powder, and 2 tablespoons of sugar with a few quick pulses. This dry blend provides the structural base for your scones.

3. Add Butter

To the dry ingredients, add the 5 tablespoons of cold, cubed butter. Pulse until the mixture takes on a cornmeal-like texture. The cold butter is crucial because it will melt in the oven, creating steam pockets that give your scones their flaky layers.

4. Add Wet Ingredients

Crack in the egg and pour in 1/2 cup of heavy cream. Run the food processor just until the dough starts to come together – it should be slightly sticky. If it's too dry, add more cream, a tablespoon at a time, until the desired consistency is achieved. The cream enriches the dough, ensuring your scones are as tender as they are rich.

5. Knead and Shape Dough

Turn the dough out onto a lightly floured surface and gently knead it just once or twice to bring it together. Avoid overworking the dough to ensure your scones remain tender.

6. Cut and Place Scones

Pat the dough into a 3/4-inch-thick circle and use a biscuit cutter or the rim of a glass to cut out 2-inch rounds. Transfer these rounds to an ungreased baking sheet, leaving space between each one for even baking.

7. Brush and Sugar

With a pastry brush, lightly coat the tops of the scones with a bit of heavy cream, then sprinkle the remaining sugar over them. This step isn't just about aesthetics – the cream helps the sugar adhere and creates a sweet, crisp top.

8. Bake

Bake in the preheated oven for 9 to 11 minutes, or until the scones are a beautiful golden brown. Keep an eye on them; the right color signals perfect doneness, with a crisp exterior yielding to a soft, warm center.