Preheat oven to 425 degrees.

*note on butter and heavy cream. Make sure they are very cold. Butter: remove from fridge, cut into small pieces, place back in fridge or freezer until you add it to the recipe. Heavy cream, keep cold in the fridge until ready to add to the recipe.

I use a thick aluminum baking sheet with a rolled edge (bakery style) for best results, I find the scones rise nicely and as will all my baking there is no spreading and flattening of baked items.

Bake the scones at 400 degrees. The higher preheated time will help the scones rise well. If you’re oven

Place the flour, sugar, baking powder, baking soda, and salt along with cold butter in a medium bowl, put the butter into the flour mixture using a pastry cutter. It will resemble small pea-sized pieces of butter when it’s time to add in the lemon juice and cream.

Add in the heavy cream and lemon juice and stir with a firm wooden spoon or spatula, just until the mixture comes together. All the flour will not be absorbed.

Turn the mixture onto a floured work surface, fold the dough together 3-4 times (over mixing will result in tough dry scones) press the dough into a circle then use a large chef-style knife to cut the circle into 8 portions like you would a pizza.

Place each scone portion onto a parchment-lined baking sheet evenly spaced apart so they don’t touch and have room to expand as they bake.

Brush the tops of the scones with the 2 tablespoons heavy cream.

Turn the oven to 400° then place the baking sheet into the oven and time for 15 minutes. Test the center of a scone to be sure the center isn’t sticky as you would a cake. Add a minute or two if needed. Scones dry out quickly so don’t walk away from the oven.

Remove the scones from the oven and allow them to cool on the baking sheet.

Add icing when the scones are cool or serve warm with butter, clotted cream, jam, or just serve as is.

This recipe makes 8 large scones or 16 smaller scones.