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2 1/2 cups flour (extra as needed)
2 1/2 cups cake flour
5 Tablespoons sugar (extra for dusting)
1 1/2 Tablespoons baking soda
1 1/2 Tablespoons cream of tarter
1 teaspoon salt
3 cups heavy cream
3 Tablespoons milk (to brush on scones)

Sift together the two flours, 5 Tablespoons of the sugar, baking soda cream of tartar, and the salt. Sift two more times, then place in a mixing bowl. Add cream and stir until the mixture holds together. Turn onto lightly floured surface and knead twelve times. Roll dough to 3/4 inch thick. Cut into desired shapes, cover tightly in plastic wrap and chill overnight in refrigerator. In the morning, brush with milk and dust with sugar. Bake 12-15 minutes until lightly brown. Serve warm.