This recipe is great because… well, it’s for scones. But also, the recipe is so simple, and can be made as is or spiced up with chocolate chips, nuts, berries, cheese, etc. The possibilities are endless.
2 cups sifted white flour
1 T baking powder
2 T white sugar
1 t salt
1 1/3 cups heavy cream [leftovers from a pint container can be used for whipped cream, see below]
1. Preheat oven to 375º F.
2. Sift all the dry ingredients into a bowl.
3. Mix in the heavy cream with a fork, but do not overmix. The mixture should be sticky, but not too goopy — add more flour/cream until you get the right consistency.
4. Place big dollops of the dough onto an ungreased baking sheet. (I like my scones to have peaks that become golden brown, instead of being rounded or sculpted, but by all means roll out the dough and cut out the scones if that is what you prefer).
5. Sprinkle the tops of the scones with a little bit of white sugar.
6. Bake for about 12 minutes or until the tops turn a light golden brown.
7. Let them cool!
8. Serve with whipped cream (or clotted cream), preserves, and tea (of course).
Whipped cream: add a little vanilla extract and white sugar to heavy/whipping cream and go crazy until stiff peaks form.