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Cream Scones

Photo: J. Savage Gibson; Styling: Mary Lyn Hill
Yield 1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/3 cup butter, cut up
  • 1 cup whipping cream

How to Make It

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

  2. Turn out onto a lightly floured surface; knead 5 or 6 times. Roll to 1/2-inch thickness; cut with a 2-inch round cutter, and place in lightly greased muffin pans or 2 inches apart on greased baking sheets.

  3. Bake at 375° for 15 minutes or until golden brown. Serve with preserves and whipped cream.