Scones

Preheat the oven to 425°F (235°C) and set an oven rack in the middle position. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, salt, baking powder and granulated sugar. Add the pieces of cold butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-size clumps of butter within.

In a small bowl or liquid measuring cup, whisk together the heavy cream and the egg. Make a well in center of dry ingredients, then pour the cream/egg mixture in. Using a rubber spatula, mix until the dough comes together into a mass. It should be a bit sticky but not so wet that you can't handle it with your hands. If it seems dry, add 1 to 2 tablespoons more cream.

Dust a work surface lightly with flour, then dump the scone dough onto the surface; dust the dough with a bit of flour as well. Knead a few times very gently, until the dough comes together into a ball. (Sprinkle more flour, little by little, if the dough is too sticky to work with.) Press the dough into a flat circle about 7 in (18 cm) in diameter and ¾ in (2 cm) thick, then use a sharp knife to cut into 8 even triangles. Transfer the wedges to the prepared baking sheet. Brush lightly with the beaten egg and sprinkle with the demerara sugar, if using. Bake for 11 to 13 minutes, until the tops are lightly golden and firm to the touch. Serve warm from the oven.