Easy Cream Scones

Preheat oven to 425 f. Use an ungreased baking sheet ( I like to line mine with a Silpat or parchment paper)

Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the mix – ins of your choice.

Still using a fork, stir in the cream and mix until the dough holds together in a rough mass. It will be sticky. Be very gentle when using fresh berries of any kind.

Lightly flour a board and transfer dough to it. Knead the dough gently 8 or 9 times.

Divide the dough in half. Pat it into 2 circles about 6 inches round. Spread the tops with melted butter or extra cream and sprinkle with large crystal decorating sugar.

Cut each circle into 8 wedges and place on the baking sheet, allowing about an inch between pieces.

Bake for 12 minutes or until golden.

Other ideas: For pumpkin scones you can blend 1 to 2 Tbsp. pumpkin puree and spices to the cream before adding it to the dry ingredients keeping it at the 1 1/4 cup level. I like to add pecans and top it with a maple glaze. yum!

I like to mix the dry ingredients in Ziploc bags and keep them ready to mix in the freezer.

When you don’t have cream on hand, melt a cube of butter let it cool then add enough cold milk to make 1 1/4 cups

For savory scones : omit the 1/4 c sugar and add things like Parmesan cheese, roasted garlic, chopped artichoke hearts or fresh herbs. Top with savory seasonings or cheeses. Again, the combos are limitless!