Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the dry ingredients into a bowl; the flour, baking powder, sugar and salt. Mix together with a whisk.

Cut the butter into small cubes and place it into the dry ingredients. Using your fingers, break down the butter into small pieces about the size of peas. Continue until all the butter is incorporated into small chunks into the flour.

Add the cream into the dry ingredients and stir it together slowly with a spoon to form a shaggy dough.

Fold the dough 1 – 2 times until it is cohesive, but do not overwork the dough. Cut the dough in half and flatten the dough into 2 discs and wrap with plastic wrap, and let sit in the fridge for at least 30 minutes.

Lightly flour a clean surface and roll the dough out into a round about 1 inch thick with a rolling pin. Cut the dough into 6 pieces like a pie, and place on a parchment paper lined baking sheet.

Preheat the oven to 400°F. Brush the top of the scones with a bit of 35% cream, and sprinkle with extra sugar.

Bake the scones for 16 – 18 minutes, until they are golden brown.