Carrying a homemade scone!



Ingredients: 1 1/4 cups flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup cold unsalted butter, 3 tablespoon sugar, 1/3 cup whipping cream

Combine flour, baking powder and salt in medium bowl. Cut butter into pieces. Use pastry blender, 2 knives or fingers to work butter into dry ingredients until particles are about size of small peas. Add sugar. Toss with fork to blend. Add cream, stirring mixture with fork until ingredients begin to hold together. Gather into ball, place on lightly floured surface and knead gently 10 to 12 times. Pat dough into 6-inch circle. Cut into 6 or 8 wedges. Place on ungreased baking sheet, slightly apart so sides will crisp. Bake at 425 degrees 12 to 15 minutes, until tops are light golden-brown. Remove scones from oven and transfer to kitchen towel placed over wire rack. Cover scones loosely with remainder of towel and cool 30 minutes before serving. Makes 6 to 8 servings.

Note: If desired, milk or half and half may be substituted for whipping cream and sugar may be reduced to 2 tablespoons.