1 C. bleached all-purpose flour
2 t. granulated sugar
2 t. baking powder
1/4 t. salt
1/2 C. plus 2 T. whipping cream
1 egg, lightly beaten
1/4 C. milk
Preheat to 425° F. Line a baking sheet with parchment paper or grease it. In a medium bowl, whisk flour, sugar, baking powder and salt together. Make a well in center of flour mixture; add cream. Stir with a wooden spoon until mixture just forms a dough. Don’t overbeat or scones will be heavy.
Dust hands with flour and kneed dough gently on a lightly floured surface several times. Roll out dough 1/4-inch thick. Dip a 2-inch round biscuit cutter into flour, shake off excess and push straight down to cut dough. (If you twist the cutter, chances are the scones will not rise properly.) Place scones on the baking sheet.
In a small bowl, mix egg and milk together for the glaze; brush over the top of each scone. Bake until golden brown, about 12 minutes.
Traditional Tea Scones:
Follow the recipe for Saucer Scones, but instead of rolling out dough, shape it into an 8-inch circle. With a sharp knife, cut the dough into 8 wedges. Place on a baking sheet and bake until golden brown, about 12 minutes.
Golden Triangle Tea Scones:
Follow the recipe for Traditional Tea Scones, adding 1/4 cup whole or coarsely chopped cranberries, 1/4 cup whole or coarsely chopped golden raisins and 1 teaspoon grated orange zest to the flour mixture. Proceed as directed, cutting dough into 8 wedges.