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To make the scones, preheat oven to 400°. Line a baking tray with parchment paper or a silpat baking mat. Put the flour, sugar, baking powder and salt in a large bowl.
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Add butter cubes and, using your fingertips, rub in the butter until the mixture is the consistency of coarse crumbs. Add the cream and gently combine to form a ball.
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Gather the dough and knead gently to make a smooth round. Pat the round down to about 3/4" thick. Use a biscuit cutter to cut scone shapes. Reroll remaining dough and continue to cut out. You can also make two rounds and cut these into triangle shapes.
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Place the scones on the prepared tray and brush with a little of the extra cream. I sprinkled my scones with some pearl/hail sugar. Bake for 10-12 minutes until the scones are puffed and golden.
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For cream put the cream cheese into a mixing bowl and beat until soft with a hand mixer. Add in the powdered sugar and whipping cream and continue to beat until you have stiff peaks. Refrigerate until ready to serve.
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Serve the scones warm with the whipped cream.