05Add ¾ cup of cream and work in with your hands. If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.
06Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick. Transfer the disk to your baking sheet.
07Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet. Brush the tops of the scones with additional cream to help them brown while cooking.
08Bake for 20– 2 minutes until scones are golden brown.