Classic Scones

• 2 cups cake flour, more as needed
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 5 tablespoons cold butter, cut into pieces
• 1 egg
• 1/2 to 3/4 cup heavy cream, more for brushing

1. Heat the oven to 450 degrees.
2. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine.
3. Add the butter and pulse until the mixture resembles cornmeal.
4. Add the egg and just enough cream to form a slightly sticky dough.
5. If its too sticky, add a little flour, but very little; it should still stick a little to your hands.
6. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass.
7. Put the rounds on an ungreased baking sheet.
8. Gently reshape the leftover dough and cut again.
9. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
10. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown.
11. Serve immediately.

cake flour, salt, baking powder, sugar, cold butter, egg, heavy cream

Taken from cooking.nytimes.com/recipes/1013297 (may not work)