oven to 425°F. Place the flour, baking powder, and salt in
a large bowl and whisk to combine. Add 2 tablespoons of
the melted butter and the cream and stir with a wooden
spoon until a soft dough comes together.
Turn the dough out onto a floured surface and knead
gently until it forms a cohesive ball. With a rolling pin,
roll it into an approximate 8-inch square, ¾ inch thick.
Use a 3-inch round biscuit cutter to cut out biscuits and
place on a parchment-lined baking sheet, spacing them 1
inch apart. Gather up the scraps, reroll, and cut out more
biscuits (you should end up with 8).
- Brush the top of the biscuits with the remaining 2
tablespoons melted butter. Bake until the biscuits are
golden brown and well risen, about 15 minutes, rotating
the pan halfway through. Allow to cool for 5 minutes,
and serve.
CREAM SCONES
Add 3 tablespoons sugar to the dry mixture in step 1. Fold
in ½ cup currants or raisins if desired.