Making Basic Scones

Making scones isn't rocket science, but it can seem a tad intimidating. The key is not to overhandle your dough, which can make it tough.  A basic scone recipe is as follows:

• 1 cup heavy cream, room temperature
• 1 large room-temperature egg
• 2 cups flour
• 2 tsp baking powder
• 3 tbsp sugar, divided
• 4 tbsp butter, melted and cooled
• pinch of salt

1. Sift the flour and sugar together. 
2. [If you want a lighter dough, use confectioners' sugar or superfine]
3. Sift again, with the baking powder and a pinch of salt
4. Fold in the cream until just combined
5. Fold in 2 tbsp of the butter just until combined (3-4 folds)
6. Shape into a disc, around 1/2" high
7. Wrap in plastic wrap and set in the fridge while you wait for the oven to preheat to 400
8. Let the dough chill for 1 hour
9. Set a piece of baking paper on a baking tray
10. Bring it out of the fridge and slice it into 6-8 wedges, depending on how you like it, but do NOT  move the wedges. 
11. Coat the top with melted butter or buttermilk, then sprinkle with the last tbsp of sugar.
12. Bake at 400 on the middle rack, turning halfway through, for 20 minutes- test using the cake doneness test and cook longer if need be until browned on top.