Classic British Scones

Heat the oven fully to 200°C and line a wide tray before the dough is mixed. Whisk the all-purpose flour, baking powder, sugar, and salt until no large lumps remain. Add the cold butter and work quickly with your fingertips until the mixture resembles fine breadcrumbs. Keeping the butter cool and limiting the contact time prevents it from turning greasy in the bowl. Whisk the milk with 1 egg, pour it over the dry mixture, and stir with a spatula only until the ingredients gather into a dough. Repeated kneading can make the baked centers firm, so stop once no dry flour remains. On a lightly floured surface, roll the dough to 2.5cm thickness and press a 5 to 6cm round cutter straight down to make 8 even pieces. Brush the tops with 20ml heavy cream. This recipe uses the egg inside the dough and cream on the surface. Bake for 13 to 15 minutes at 200°C, until the scones rise and their tops turn golden. Move them to a wire rack for 10 minutes, then split them by hand while warm. Clotted cream and strawberry jam can be added across the open crumb, which remains soft and easy to pull apart beneath the browned top.