Cream Scones 2 cups flour 1 Tbs. baking powder 1/4 tsp. salt 1/4 cup sugar 1/3 cup butter, cut up 1 cup whipping cream
Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until moistened. Turn out onto a lightly floured surface; knead 5 or 6 times. Roll to 1/2" thickness; cut with a 2" round cutter, and place in lightly greased muffin pans or 2" apart on greased baking sheets. Bake at 375 for 15 minutes or until golden brown. Serve with preserves and whipped cream. Makes 1 dozen.
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