¾ cup plus 3 tablespoons cold heavy whipping cream, divided
Instructions
Preheat oven to 400°.
Line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
Add ¾ cup plus 2 tablespoons cream to flour mixture, stirring until mixture comes together. (Dough should be very stiff, but if it seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
Turn out dough onto a lightly floured surface. Knead lightly 3 to 4 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 1½-inch scalloped-edge square cutter, cut 22 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
Bake until edges of scones are light golden brown and a wooden pick inserted in the centers comes out clean, 8 to 9 minutes.