Cream Scones

2 c. flour

3 T. butter

¼ c. + 2 T. sugar

1 T. baking powder

½ t. salt

1 ¼ c. whipping cream

Oven 400. Cut butter into dry ingredients. (Stir in any extra ingredients at this point.) Add whipping cream, stirring by hand until a soft sticky dough forms. Turn dough onto a floured surface and knead lightly. Roll out to a 1” thickness, and cut into desired shapes (std 2 ½ “ rounds). Bake 15-20 min. (less if smaller scones) until scones are light brown on top.

Variations:

Orange Cranberry:

To cream add a couple drops orange oil.

Add about ½ c. chopped dried cranberries.

Could instead add currents, raisins or other chopped dried fruit.