English Scones

I updated Mom's English scone recipe and found one with American measurements.  She had just copied and pasted one but maybe this will help us so we can actually make them!

4 cups heavy cream
1/4 tsp salt
2 c. all purpose flour
1 T baking powder
4 T unsalted butter, diced
1 egg, beaten
5 T milk
1 egg beaten, to glaze on the tops of the scones

Toppings:
Cream
Jam

Preheat the oven to 425 F and prepare a baking sheet with butter or parchment paper.  Sift the flour, baking powder and salt together and then work in the butter.  Make a well in the middle and then add the egg and milk.  Mix to form a soft dough.

Knead dough together.  Roll the dough to an inch thick and then cut into rounds with a biscuit cutter or glass.  Put on the baking sheet and then brush the tops with the beaten egg.  Bake for 8 minutes or until golden.

Serve with cream (technically, it should be "clotted" if you want the british way) and jam.