These light, cakey scones come together in no time and only take about 10 minutes to bake. Serve them at a special brunch or afternoon tea topped with strawberry jam or roasted rhubarb compote.
Special equipment: This set of Ateco round cutters is useful to have in your kitchen. We used the 2-1/2-inch one to make these scones.
1 3/4 cupsall-purpose flour, plus more as needed
2 1/2 teaspoonsbaking powder
1 tablespoongranulated sugar
1/2 teaspoonbaking soda
1/4 teaspoonfine salt
4 tablespoonsunsalted butter (1/2 stick), frozen
3/4 cup plus 1 tablespoonheavy cream
Heat the oven to 450°F and arrange a rack in the middle. Combine the measured flour, baking powder, sugar, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
Grate the frozen butter through the large holes on a box grater; add it to the flour mixture and toss until well combined. Whisk together 3/4 cup of the heavy cream and the egg in a small bowl until the egg is broken up. Pour it into the flour mixture and mix briefly with your hands or a wooden spoon until the dough just comes together, about 2 minutes.
Turn the dough out onto a lightly floured surface. With lightly floured hands, knead about 1 or 2 turns to help the dough stay together, then shape it into a circle. Use a rolling pin to roll the dough to about 1/2-inch thickness. Dip a 2-1/2-inch biscuit cutter in some extra flour, tap off the excess, and stamp out as many scones as possible. Gently reroll and stamp until you have a total of 12.
Place the scones at least 1/2 inch apart on a baking sheet lined with parchment paper. Brush the tops of the scones with the remaining 1 tablespoon of cream. Bake until they are puffed and the tops are golden and flecked with brown, about 10 to 12 minutes. (If the scones on one side of the pan begin to get too dark, rotate the pan to ensure even cooking.) Remove the scones to a wire rack to cool. Serve warm or at room temperature.