Name: Clotted Cream and English Scones
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 12 servings
Ingredients: 4 cups heavy cream ((1 quart)); 2 cups all-purpose flour; 1 tbsp baking powder; 1/4 tsp salt; 4 tbsp unsalted butter, diced; 1 large egg, beaten; 5 tbsp milk; 1 large egg, beaten ((to glaze the tops of the scones))