- 3 cups all-purpose flour
- 1/ 3 cup granulated sugar
- 2 teaspoons baking powder
- 1/ 4 teaspoon baking soda
- 1/ 4 teaspoon salt
- 1/ 2 cup cold heavy cream
- 1/ 2 cup cold buttermilk
- 8 ounces frozen unsalted butter
- 2 heaping tablespoons raw sugar
- 2 tablespoons heavy cream
- clotted cream
Preheat oven to 375°F.
Sift the all-purpose flour, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt and mix all the dry ingredients together.
Unwrap the frozen butter and coat the outside with the flour mixture. This will make the grating easier. Using the large side of the grater, grate the frozen butter over the dry ingredients.
With a wooden spoon or your hands, gently mix the butter into the flour mixture until it's evenly coated.
Stir in the 1/2 cup heavy cream and buttermilk just until the dough comes together.
Pour the dough out onto a lightly floured board and press the shaggy dough into a disc measuring roughly 8 inches across. With a sharp knife, cut the dough into 8 equal wedges. You can freeze the unbaked dough at this point. Add on about 8-10 minutes baking time to the frozen scones.
Place the scones onto a parchment lined sheet pan and brush the tops with the remaining heavy cream and a sprinkling of raw sugar.
Bake for 25-30 minutes on the middle rack until golden brown. Turn the pan once halfway through the baking time. Serve with clotted cream and your favorite jam.