Cream SconesFrom OAK MEADOW BED & BREAKFAST
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.