Short Scones

This is another recipe from my mom's birthday lunch. Unfortunately, the ingredients are measured using the metric system, so you'll need a scale to measure everything. They're called "short scones" because they are somewhere between a scone and a shortbread cookie, so they're delicious. They go really well with some butter or clotted cream and strawberry jam, and a cup of tea.

From Clodagh McKenna's homemade
Ingredients:

• 300 grams flour
• 60 g sugar
• 1 tablespoon baking powder
• 130 g butter (cold)
• 1 egg
• 100 ml heavy cream

Instructions:

• Sift the flour, sugar, and baking powder into a large bowl.
• Grate the butter into the flour and mix together until the mixture resembles breadcrumbs.**
• In a separate bowl, beat together the egg and cream. Pour into the flour mixture, and bring the liquid and flour together until they form a dough. 
• Dust both hands with flour and transfer the dough from the bowl to a floured working surface. Roll out the dough until it is about 2cm thick and cut out 8 rounds with a pastry cutter.
• Brush lightly with some beaten egg and put in the fridge for 1 hour to chill.
• Preheat the oven to 220C (428F).
• Bake in the oven for 10 minutes, or until the scones are lightly golden brown. 

** If you have a Kitchenaid mixer, I would recommend using it. It's much easier than mixing in the butter by hand, and then it's not necessary to chill the scones before baking because the dough hasn't been warmed by your hands.