Take a spacious bowl and add in the flour and cream.
2 cups Self-rising flour, 1 ½ cup Heavy Cream
Stir just enough to blend the flour into the cream.
Roll out the dough on your work surface into a circle about ½" thick.
Using a biscuit cutter, carve out the scones and arrange them on a baking tray.
Bake at 350°F for 25-30 minutes.
Quick Note
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Notes
Baking Sheet Prep: Lining your baking sheet with parchment paper or a silicone baking mat ensures easy removal and prevents the bottoms of your scones from browning too quickly.
Dough Consistency: The dough should be slightly sticky but manageable. If it's too wet, sprinkle in a bit more flour, a tablespoon at a time. If it's too dry, drizzle in a tad more heavy cream.
Shaping Tips: For uniform scones, consider using a round cookie cutter. For a rustic touch, you can simply drop spoonfuls of dough onto your baking sheet or shape them by hand.
Cream Brushing: Before baking, lightly brush the tops of your scones with a bit of heavy cream. This helps in achieving that beautiful golden-brown finish.
Cooling Period: Let the scones cool for a few minutes on the baking sheet before transferring them to a cooling rack. This helps them set and makes them easier to handle.
Flavor Boost: Consider adding a teaspoon of pure vanilla extract or almond extract to your heavy cream for an extra layer of flavor.
Storage Hack: If you wish to keep the scones beyond a couple of days, they freeze wonderfully. Simply place them in a zip-top bag and store in the freezer. Warm them in the oven before serving for a near-fresh experience.