Cream Scones

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Ingredients

1. 2 c flour
2. 1 T baking powder
3. 3 T sugar
4. 1/2 t salt
5. 5 T unsalted butter, chilled and cut into 1/4 inch pieces
6. 1 c heavy cream

Instructions

1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. Pulse 6 times.
3. Remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second.
4. Transfer mixture to large bowl.
5. Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
6. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slighly sticky ball, 5 to 10 seconds.
7. Cut the dough into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours)
8. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.
9. Serve warm or at room temperature with Clotted Cream and/or jam.

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