- 2 1/2 c pastry flour plus extra for shaping (all-purpose works in a pinch but won’t have as tender of a crumb)
- 1/4 c sugar
- 1 1/2 tbsp. baking powder
- Zest of 1 lemon
- 3/4 tsp. kosher salt
- 8 tbsp. (1 stick) unsalted butter (preferably cultured like Plugra), cut into 1/2-inch pieces
- 1 1/2 c heavy cream plus 2 tablespoons for brushing
- More butter and jam for serving
- Preheat the oven to 375°F. Line a rimmed baking sheet with a silpat mat or parchment paper and set aside.
- Place the flour, sugar, baking powder, lemon zest, and salt in the bowl of a stand mixer. Add the butter and place the whole bowl in the freezer for 15 minutes (you can also put the dry ingredients and the butter in a resealable gallon-size plastic bag and then turn them out into the bowl of a stand mixer). Set the bowl on the mixer and, using the paddle attachment, blend until the butter pieces are very small, no bigger than crushed peanuts.
- Pour in most of the cream (save a tablespoon or two) and see if the dough comes together after 5 seconds. If it does, you’re good to go—if not, add the remaining cream and give the dough another second or two on the mixer. The dough won’t be smooth, but rough and craggy.
- Turn the dough out onto a lightly floured worksurface and pat into a 1-inch thick circle. Using a bench knife or chef’s knife, cut the dough into 8 pieces (in half down the center, in half across the center, and the slice each quarter in half to get 8 triangles).
- Place the scones on the lined baking sheet, brush the tops with the remaining 2 tablespoons of cream, and bake until golden, tall, and gorgeous, 14 to 18 minutes depending on your oven. Cool for 10 minutes before serving with butter and jam.