Mrs McCarthy's award-winning strawberry scones

epicurious, via Shannah. Makes 16. 8 steps

285g cake flour		stir together	Knead dough gently on a lightly floured surface for 30 seconds, pat into a 1.3cm-thick round, cut with a 3.8cm-diameter fluted cutter. Gather the scraps and repeat.	Place scones on an ungreased baking sheet. Brush with cream. Bake in hot oven 15–18 minutes or until golden.
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
85g cold unsalted butter	cut into bits	blend in until mixture resembles coarse meal
115g heavy cream	whisk until well-combined	stir in with a fork to form a sticky but manageable dough
1 large egg
1 teaspoon vanilla extract
37g sugar
heavy cream

The baking powder should be double-acting (i.e. with two acids, one that gasses when wet, the other that gasses when hot). Most baking powder for sale is double-acting.

Cunning trick: cut into triangles instead of circles. This uses the dough more efficiently.