Foolproof Cream Scones

Directions

1. 1
   Heat the oven to 400°F. Line a half sheet pan with parchment or a silicone mat.
2. 2
   Combine the flour, sugar, baking powder, and salt in a large bowl. Stir with a spoon to combine. Add half the cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing together by hand-until there are no more noticeable dry spots, but don't overwork!-then transfer to a lightly floured work surface. Use your hands to pat the dough into a circle that's 6 inches wide and 1 inch high. Cut into 6 triangles. Brush the tops with plenty of cream, then sprinkle with lots of demerara sugar (they should be completely covered).
3. 3
   Transfer the scones to the lined baking sheet, spacing them out evenly. Bake for about 20 minutes-rotating the tray halfway through-until well-risen, with browned bottoms and a golden-brown crust.
4. 4
   These are best the day they're baked-especially when still warm-but no one will complain if you have leftovers tomorrow.