2 1/2 cup all purpose flour
3/4 tsp salt
2 tsp sugar
2 1/2 tsp baking powder
1/2 cup butter at room temperature (1 stick)
3/4 cup cream (cold) (plus/minus)
1 egg + 1 tsp water for egg wash
Mix all dry ingredients in a large bowl. Add butter in slices and work into flour mixture using a fork or pastry instrument. Add the cream in thirds, mixing into the flour quickly until a loose dough is formed, being careful not to work it too much. Pinch the mixture and if it sticks, you have added enough cream. Transfer the dough onto a large piece of plastic wrap, and bring it together using the wrap until you have shaped a thick disk. Refrigerate for an hour.
Preheat oven to 400ºF. Roll dough out, approx 1″ thick, and either cut into squares with a knife (approx 1.5″x 1.5″ squares) or use a small cookie cutter. Place on a parchment lined baking sheet. Mix egg with water and brush over each unbaked scone. Bake for 12-15 minutes, or until light yellowish-brown.
Serve as is, or with clotted cream and your favourite jam!