Step 1

Preheat the oven to 425F (220C).

Step 2

In a large bowl whisk together the flour, sugar, baking powder, salt, and any other herbs or spices you may choose to add until well combined.

Step 3

Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your berries or other mixins if using throughout the mixture at this point.

Step 4

Lightly whisk together the heavy cream, the egg, and any zests or extracts you may decide to use. Pour the wet ingredients into the dry ingredients and mix just until the liquid is absorbed. The dough will be shaggy and crumbly at this point but it will come together on the counter.

Step 5

Turn the dough out onto a lightly floured countertop. With floured hands, gently pat out the dough to about 1" thick. Fold the dough in half and then turn it 90 degrees. Pat out and fold again about 5 more times. Be very gentle with the dough here. (see the video for demonstration).

Step 6

Pat the dough out to an 8 or 9-inch circle (about 1 inch thick) and cut into 8 triangle-shaped pieces.

Step 7

Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar, if desired.

Step 8

Place in the freezer for 5-10 minutes to firm up before baking. This is technically optional, but your scones won't spread as much if you do this.

Step 9

Bake at 425F (220C) for 13-16 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.

Step 10

Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap and store in the freezer for up to 3 months. Refresh in the oven at 325F (162C) until warmed through.