They're not the prettiest scones, but they're the best.
600 mlpouring cream40 gmraw caster sugar, plus extra for scattering450 gmself raising flour, siftedFor brushing:milkTo serve:jamTo serve:crème fraîche or whipped cream
Preheat oven to 190C. Whisk cream and sugar in an electric mixer to firm peaks (4-5 minutes). Stir in flour and salt until a soft dough forms, turn onto a well-floured surface, knead until smooth (2-3 minutes). Add extra flour if dough is sticky. Roll to 2cm thick on a well-floured surface, cut out rounds using a floured 5cm-diameter cutter. Place on a baking paper-lined oven tray, brush tops with milk and scatter lightly with extra sugar. Bake until risen and golden (10-15 minutes), serve warm or cold with jam and crème fraîche.