1

Preheat oven to 220°C. Cut butter into small pieces (1cm x 1cm or so) and put into freezer (preferably) or refrigerator.

2

Put dry ingredients into food processor and pulse a few times to mix (or mix well by hand in a bowl). Add cold butter pieces and process until coarsely blended--there will be bits of varying sizes (by hand, cut butter into dry ingredients with a pastry blender or two table knives). Add any optional fruit or zest at this point and pulse in.

3

Mix egg and cream together and pour over dry ingredients. Pulse once or twice for a few seconds, until just moistened--don't over mix (whether by hand or machine) or scones will be tough.

4

Gather into a ball (may be a bit sticky) and put on a lightly floured work surface. Knead a few times, then pat out to about 2cm thickness and cut into desired shapes. Use a sharp cutter for best rising results. If using a cutter that leaves scraps, bake them, too--but don't rework.

5

Transfer to ungreased baking sheet, leaving 1cm between pieces. If you wish to glaze them, brush lightly with milk and sprinkle with sugar or a cinnamon and sugar mixture.

6

Bake in preheated oven for 12 - 15 minutes, until light golden brown.

Serving size: 1/16 of a recipe (46 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.