For the easiest prep and richest scones, make Cream Scones by increasing the heavy cream to 1 ¼ cups (290g) and omitting the butter and egg.

Preheat the oven to 450°F.

Whisk together in a large bowl:

Add and cut in until the size of small peas:

Beat together in a small bowl to combine:

Make a well in the flour mixture. Pour in the cream mixture and combine with a few swift strokes. Handle the dough as little as possible. Turn it out onto a lightly floured work surface. To make the classic wedge shape, pat into an 8-inch round and then cut into 8 to 12 wedges; or cut into 2 ½-inch rounds with a floured biscuit cutter, or cut as for Biscuit Sticks. Place on an ungreased baking sheet. Brush with:

If desired, sprinkle with:

Bake until golden, about 15 minutes. Serve warm or at room temperature.