Cream Scones

Ingredients

• 2 cups all-purpose flour, plus more for surface
• 1 cup pastry flour
• 0.25 cup sugar
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon kosher salt
• 0.5 cup unsalted butter (4 ounces), cut into 1/2-inch pieces, chilled
• 1.25 cups heavy cream, divided
• Demerara sugar for topping

Steps

1. Line a baking sheet with parchment. In a large bowl, whisk the flours, sugar, baking powder, baking soda and salt. Work the added butter into the flour with a pastry cutter, two knives or your fingers until the butter forms pea-sized pieces.
2. Make a central well and pour in all but 1 tablespoon cream. Gently fold the flour into the cream only until the dough comes together; it will be lumpy. On a lightly floured surface, gently shape a 1/2-inch-thick round, fold in half and reshape into an 8-inch round. Brush with the remaining 1 tablespoon cream, sprinkle with demerara sugar and press it lightly into the dough with your hands. Cut wedges, rounds or squares and place on the prepared sheet. Refrigerate the sheet while the oven heats, or for up to 6 hours.
3. Heat the oven to 375°F and bake for 20 to 25 minutes, until firm and lightly browned on top. Cool on the sheet for 5 minutes, then move to a rack to cool completely.