Serve these buttery scones with your favorite jam for a special breakfast
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
2. Place flour, sugar, baking powder, and salt in a food processor. Process mixture for 3 seconds.
3. Sprinkle chilled butter over flour mixture. Pulse until mixture looks like coarse crumbs, about 10 seconds.
4. Transfer flour-butter mixture to a large bowl. Add cream and use a rubber spatula to stir until just combined and no dry flour is visible. Do not overmix.
5. Transfer mixture to a clean counter and use your hands to gather and press mixture until dough forms and holds together, 5 to 10 seconds.
6. Use your hands to pat dough into an 8-inch circle, about 3/4-inch thick.
7. Use a bench scraper (or butter knife) to cut circle into 8 wedges. Transfer scones to a parchment-lined baking sheet.
8. Bake until scones are light brown on top, 10 to 14 minutes.
9. Remove baking sheet from oven and place on a cooling rack. Let scones cool on baking sheet for 15 minutes.
10. Transfer scones directly to a cooling rack. Let cool for 30 minutes before serving.
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