Instructions

1. 1
   Preheat the oven to 230°C (450°F / Gas Mark 8).
2. 2
   Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
3. 3
   Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
4. 4
   Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2 cm (¾ inch) thick circle. Cut out 5 cm (2 inch) rounds with a biscuit cutter or glass.
5. 5
   Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut out more scones.
6. 6
   Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
7. 7
   Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Let them cool and serve immediately.