Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
07Roll dough to ¾-1 inch thick and cut desired shapes.08Place on a greased or parchment-lined baking sheet and brush with remaining cream.09Bake for 15 to 18 minutes, until tops are nicely browned.