Foolproof Cream Scones

1. 1

   Heat the oven to 400u00b0F. Line a half sheet pan with parchment or a silicone mat.

2. 2

   Combine the flour, sugar, baking powder, and salt in a large bowl. Stir with a spoon to combine. Add half the cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing together by hand-until there are no more noticeable dry spots, but don't overwork!-then transfer to a lightly floured work surface. Use your hands to pat the dough into a circle that's 6 inches wide and 1 inch high. Cut into 6 triangles. Brush the tops with plenty of cream, then sprinkle with lots of demerara sugar (they should be completely covered).

3. 3

   Transfer the scones to the lined baking sheet, spacing them out evenly. Bake for about 20 minutes-rotating the tray halfway through-until well-risen, with browned bottoms and a golden-brown crust.

4. 4

   These are best the day they're baked-especially when still warm-but no one will complain if you have leftovers tomorrow.

* Per serving · 4 servings · Values may vary.

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