• Preheat oven to 425 degrees.
• Line a baking sheet with parchment paper of silpat liner.
• Whisk cream, water and egg together. Reserve 1 tablespoon egg mix for egg wash for the dough.
• Add dry ingredients and butter to the food processor. Pulse a few times until it is grainy and butter is evenly distributed. It will dry and crumbly.
• Add the egg mixture and pulse to incorporate. Dough will be rough and still crumbly.
• Remove dough from food processor to a work surface. Knead the dough 8-10 times until it forms a dough ball that is relatively smooth and holds together.
• Roll out using a bit of additional flour if needed to a circle 1" thick. Don't use much or dough will be too dry.
• Using the a cookie cutter of glass of your choice, cut out the scones. Rewrap the scraps and roll out again. Cut out additional scones. Try to use a light hand when re working the dough so the scones don't come out tough.
• Place scones on baking sheet(s) and brush with the reserved egg wash.
• Bake at 425 degrees for about 13 minutes. Scones should be puffy and golden brown.
• Remove from oven and allow to cool. Serve with flavoured butters and jam.

Orange Butter

• Mash the butter and mandarin segments together until the orange pieces are evenly distributed. Serve with Scones.