Cream Scones

From Bonnie Bennett

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

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

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. (Bonnie brushes with milk and sprinkles with sugar before baking.)

Bake at 375 degrees for 15 min or until golden brown. Serve with preserves and whipped cream. Yield: 1 dozen

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The above is the recipe from Southern Living Magazine. What I do instead of the rolling out is the following:

After kneading dough 5 or 6 times, Divide dough in half; roll or pat each portion into a 6-inch circle. Cut each circle into 8 wedges, and place wedges 1 inch apart on lightly greased baking sheets. Brush with milk (1 Tbsp) and sprinkle with 1 Tbsp sugar. Bake at 425 degrees for 12-15 min or until scones are lightly browned. Yield: 16 servings

I have even baked it before cutting into wedges then after baking cut into however many slices you want.