Cream Scones

CREAM SCONES – Camie C (Sarah D)

2 c. all-purpose flour

1 T. baking powder

1/2 t. salt

1/4 c. sugar

3/4 c. mix ins (see ideas below) - I use #4 below

1 1/4 c. heavy cream, plus more for brushing

turbinado sugar for sprinkling

Combine the flour, baking powder, salt, and sugar in a bowl.  Whisk to blend well.  Add the 'mix-ins'.  Stir the dry ingredients with a rubber spatula while pouring in the cream, continuing to stir until a soft, sticky dough is formed.  Turn the dough out onto a lightly floured surface and knead briefly (8-10 times).  Pat the dough by hand into a circle 1/2 to 3/4 inches thick.  Cut the circle into 8 wedges and place the wedges and inch or so apart on an ungreased or parchment-lined baking sheet (metal cookie sheet with no sides).  Brush each scone with some cream and sprinkle generously with the raw sugar.  At this point you can freeze the wedges and bake from frozen, or you can bake at this point.  Scones are best when served warm.  Bake at 425 until golden brown and springy to the touch (otherwise they are damp in the center)--about 15 minutes.

Mix-in ideas: nuts, dried fruits, chocolate chips

1-dried tart cherries and golden raisins

2-chocolate chips

3-white chocolate chunks with quartered apricots

4-chocolate chips with dried tart cherries -  my favorite!

5-1/2 c. dried currants and zest of one orange

I hope you like them!