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Cream Scones

From OAK MEADOW BED & BREAKFAST
2 cups flour
1 T. baking powder
1/4 t salt
1/4 cup sugar
1/3 cup butter, cut up
1 cup whipping cream

Combine first 4 ingredients; cut in butter with pastry blender until crumbly. Add whipping cream, stirring until moistened.

Turn onto lightly floured surface; knead 5 or 6 times. Roll to 1/2" thickness; cut in wedges with knife or pizzo cutter and place 1 inch apart on lightly greased baking sheet.

Bake at 400 degrees for 15 minutes or until golden. Makes 1 dozen.

To get a jump on an early morning breakfast, bake the night before and refrigerate. Next morning, wrap in foil, and warm in oven.