2tablespoonsmilk or cream to brush scone tops before baking
Place a rack in the centre of your oven and preheat oven to 375ºF. Line a baking sheet with parchment paper.
In a medium bowl combine the flour, sugar, baking powder and salt. Mix well and set aside.
Combine the milk and cream in a small bowl and whisk the egg into the cream mixture.
Add cold butter to the flour mixture and using your fingers work the butter into the flour until the mixture resembles coarse meal. Add the combined cream and milk into the flour and mix lightly until the dough forms a ball.
On a lightly floured surface, knead the dough just enough to get a smooth surface and pat the dough so it's about 1 inch high.
Using a round cutter, cut as many scones as you can. Re-roll the scraps and cut out more until you've used all of the dough.
Transfer the scones to lined baking sheet. Brush tops with milk or cream. Optional: Sprinkle a touch of granular sugar on tops
Bake for 25 minutes or until scones are puffed and golden.
Serve warm with butter, jam and freshly whipped cream if desired.
Any remaining baked scones can be frozen for up to 3 months. Thaw in the refrigerator and then warm in the oven.