Basic British Fresh Cream Tea Scones

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, and salt.

Add the chilled, cubed butter to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the cream, egg, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Turn the dough out onto a floured surface and knead gently a few times to bring the dough together.

Pat the dough into a 1-inch thick rectangle and cut out scones using a round biscuit cutter or glass. Place the scones onto the prepared baking sheet.

Brush the tops of the scones with a bit of cream and sprinkle with sugar.

Bake for 15-20 minutes or until golden brown.

Allow scones to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool further. Serve with clotted cream and jam.