Scones get a bad rap for being dry, but these cream scones are tender and dreamy. They skip the butter altogether and use lots of cream instead. Serve with butter or, our favorites, clotted cream or crème fraîche. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8
Makes: 6 scones
2 cups (240 grams) white whole-wheat flour
2 tablespoons (28 grams) demerara sugar, plus more to sprinkle on top
3 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (353 grams) cold heavy cream, plus more to brush on top
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