Preheat your oven to 400℉.
In a large bowl, whisk together the flour, sugar, baking powder and kosher salt.
Cut the butter into ½" cubes and add it to the flour mixture.
Using your finger tips begin squeezing the butter into the flour and continue squeezing until the mixture looks like corse cornmeal. There should be no large visible pieces of butter.
Crack the egg into a measuring cup and whisk the egg. Next, add enough of the clotted cream discard liquid or heavy cream to reach 210 ml. Whisk again to combine.
Add almost all the liquid to the butter/flour mixture holding back 1-2 tablesoons.
MIx the liquid into the dry ingrtedients using a fork until you have a doiugh that almost holds together.
Using your hands, bring the dough together by gently squeezing.
Place the dough in a lightly floured surface and bring it together by performing 2-3 fold and presses. Press into a disk.
Roll the dough to a thickness of 3/4" and cut out using a 2" round cutter. You should get about 6.
Gently press together the scarps and roll out again and cut 2-3 more scones. Place all the scones on a parchment lined baking sheet and brush the tops with the reserved egg/cream mixture.
Bake for 12-14 minutes or until the tops are golden brown.
Remove from the oven and place the scones on a wire rack to ccol completely.
Enjoy with clotted cream and your favorite jam!
