• 4 cups all purpose flour
• 1/2 cup white sugar
• 8 teaspoons baking powder
• 1 1/2 sticks butter
• 1 1/2 cups heavy cream
• 2 eggs
• 1/2 teaspoons salt
•   Turbinado sugar for dusting

These scones are a favorite at the inn and are served for breakfast and with afternoon tea. The flavor variations are endless! Sometimes we do a traditional cranberry/orange but one of the most popular flavor is chocolate chip! Our batches are large to accommodate our busy inn. You may want to adjust the size.

Fit food processor with a steel blade. In the food processor, add flour, sugar, baking powder, and salt. Cut the butter into cubes and add to the food processor. Mix just until butter is distributed and mixture takes on the consistency of coarse corn meal. Don't mix too much. A few pea sized lumps of butter are good!

In a small bowl mix eggs, cream and extract. In a large bowl combine butter/flour mixture and dried fruit or chocolate chips. Add citrus zest now if making a citrus flavored scone. Add egg mixture. With an open hand mix dough until combined but do not over mix. Add more heavy cream if too dry, more flour if too wet. Let dough rest for 5 to 10 minutes.

Turn dough onto a floured surface. Roll out dough to 1/2 inch thickness and cut into desired shapes (We make triangles). Transfer onto a parchment lined baking sheet. You can freeze these for baking later, or bake now.

Preheat oven to 375 degrees. Brush scones with heavy cream and dust with Turbinado sugar. Bake for about 12 minutes or until the smell of baking scones fills the kitchen and they just barely turn golden on the edges.

Variations:
2 handfuls dried fruit or chocolate chips
1 teaspoon extract (we use vanilla or almond most often)
Zest of an orange or lemon