By Lisa Waddle, managing editor
Posted: May 3rd, 2010
Light and towering scones, this cream scone recipe takes well to additions of nuts, dried fruits, and other flavorings.
2 cups all-purpose flour
1/3 cup granulated sugar
1 T. baking powder
1/2 tsp. table salt
1 1/4 cups heavy cream
Heat the oven to 425 degrees F. In a large bowl, whisk the flour, sugar, baking powder, and table salt. Stir in the whipping cream, just until incorporated. Do not overhandle the dough. Remove from the bowl and shape into a flattened disk. Cut into 8 wedges.
Separate each wedge and place on a parchment lined baking sheet. Bake about 15 minutes, until lightly browned on bottom and edges. Transfer to a wire rack to cool.