Easy Sugar Top Scones

To all scone lovers, this is one easy recipe to try out.  These freshly baked scones fills the whole house with delectable fragrance and aroma.  I just couldn't help to get a bite of it and the crunch from the baked sugar on the top is simply yummylicious!  Oh my... I don't need to put any cream or jam.  Here's the recipe for you all to try out.

Ingredients:
1 cup heavy cream (I use whipping cream) - cold
8 tbsp. butter (melted)
2 cups plain flour (sifted)
1/4 caster sugar
1 tbsp. baking powder (sifted)
1/2 tsp. salt
Milk (for brushing top of scones)
Organic Raw Cane Sugar (for topping)

Methods:

1. Whisk flour, baking powder, sugar and salt in a large bowl.
2. In a bowl, pour the cool melted butter into the cold cream, scraping to get all the butter out, stir with a fork until butter forms small clumps or globules.
3. Add butter-cream mixture to the dry ingredients (again, scrape all of it out) and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl.  Don't over mix.
4. Generously flour a work surface.  Dump the dough onto the work surface and turn to coat all surfaces with flour.  Knead on counter about 30 seconds.  Flip the dough to coat with flour, then pat into a 6-8 inch circle.
5. Cut dough into 8 equal pie-shaped pieces.  Transfer wedges onto a lined baking pan and brush tops with milk.  Sprinkle generously with raw cane sugar.
6. Bake in a preheated oven of 200 degree Celsius for 15-20 minutes or until golden brown.
7. Serve warm or at room temperature.  

I adapted this recipe from Chris Scheuer with slight amendments.