British Scones with clotted cream & jam

Preheat oven to 450°F. Add cake flour, salt, baking powder, and sugar to your food processor and pulse a few times to mix. Then add cold butter and pulse a few times to incorporate. Then add egg and heavy cream, pulsing until a dough forms (make sure not to overwork the dough!). At this time, you can fold in your dried fruits if using. Then add the dough to a floured surface and roll into a rectangle, then fold twice into a square, then roll out again - repeat this 3 or 4 times to laminate. Using a 3-inch round cookie cutter, cut your dough - make sure each scone is about 1.5-2 inches thick. Brush with additional heavy cream (optional) and bake for 12 minutes. Let cool for 10 minutes before serving with clotted cream and jam.