BUTTERMILK & CREAM TEA SCONES

Preheat oven to 375 degree. Sift the all-purpose flour, baking powder, baking soda into a large mixing bowl. Add the sugar and salt and mix all the dry ingredients together. Unwrap the frozen butter and coat the outside with the flour mixture (this will make grating easier)

Using the large side of your grater, grate the frozen butter over the dry ingredients 

with a wooden spoon or your hands, gently mix the butter into the flour mixture until it's evenly coated. Stir in the heavy cream and buttermilk just until the dough comes together.

Pour the dough out onto a lightly floured board and press the shaggy dough into a round disc, Using a sharp knife, cut the dough into 8 equal wedges (at this point you can freeze the dough and bake off at a later time, remember to add about 8-10 minutes baking time)

Place the scones onto a parchment lined sheet pan and brush the tops with heavy cream and a sprinkling of raw sugar, Bake for 25-30 minutes until golden brown. Serve with clotted cream or creme fraiche and jam.