- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/4 pound (1 stick) cold unsalted butter, cubed
- 1 cup heavy cream
- 3 tablespoons melted butter
Step 1 Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
Step 2 Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
Step 3 Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
Step 4 Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
Step 5 Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
To make scones, omit the salt and add 2 tablespoons sugar to the dry ingredients. With the cream, add one lightly beaten egg. Omit the melted butter; instead, brush tops with egg wash (2 eggs beaten with 1 tablespoon water). Sprinkle with 2 tablespoons brown sugar.