DBE in Louisiana
2 cups cake flour
1/2 tsp salt
2 tsp baking powder
3 TBSP sugar
5 TBSP unsalted butter, cut into small chunks
1/2 cup heavy cream
Preheat oven to 450*f
Put flour, salt, baking powder and 2 TBSP sugar into food processor, and pulse to mix.
Add butter pieces and pulse until consistency of breadcrumbs.
Add egg and cream. Pulse until mixed - should be a little sticky, and all in one piece.
Put dough onto floured surface and roll out about 3/4" thick. Cut into rounds with pastry cutter.
The scones in the photo are "mini scones," made with a small pastry cutter about 1 1/2" in diameter.
When all the scones are cut, knead the remaining dough well, and roll out to cut some more.
Place the scones on an ungreased baking tray. Brush cream on the tops and sprinkle with the remaining sugar.
Bake 9 - 11 minutes until slightly brown on top. (Bake longer if you make larger scones.)
Split scones and spread with any or all of butter, cream, jam or lemon curd.