Scones

Ingredients

2 cups all-purpose flour

¼ cup Batey Turbinado Sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup cold unsalted butter, cubed

½ cup heavy cream (plus extra for brushing)

1 large egg

Instructions

Preheat oven to 400°F (200°C).

In a large bowl, whisk together flour, Batey Turbinado Sugar, baking powder, and salt.

Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream and egg.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overwork the dough.

Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.

Cut into 8 wedges and place on the prepared baking sheet.

Brush the tops with a little heavy cream.

Bake for 18–22 minutes, or until lightly golden on top.

Let cool slightly before serving.

Serve warm with:

Butter

Strawberry jam

Clotted cream

Honey