Cream Scones

Yield: 8 scones

·         2 c. all purpose flour

·         ¼ c. sugar

·         1 T. baking powder

·         ½ t. salt

·         1 pint (2 c.) very heavy cream

·         2 T. butter, melted

·         1 T. sugar

Preheat your oven to 400 degrees. In a medium bowl, stir together the dry ingredients with a fork. Pour in the cream and stir it in with a fork. Give the dough a few gentle kneads with your hand. Transfer the dough to your baking sheet and pat it into a circle roughly 10” in diameter. Cut the circle into eight equal triangles and separate them. Brush the scones with the melted butter and sprinkle them with the sugar. Bake for 17 minutes, or until they spring back a bit when pressed. These scones are best the day they are baked. Serve warm or at room temperature.  Recipe note:  The proportions of cream to flour are correct.  Measure your flour by scooping and leveling.  I use an exceptionally thick cream.  If your cream is thin, begin with 1 ½ cups and add additional cream as needed.  The dough should be very soft.  You can increase sugar to ½ cup and add 1 cup blueberries (fold in very gently); or increase sugar to half a cup and add ½ cup dried cranberries with 1 tbs. grated orange zest.  Top with the tablespoon of sugar and bake as directed.  Serve with clotted cream and jam, recipe to follow.