Scones

The trick in making good scones is to NOT overmix the dough.

Heat the oven to 375 degrees.

Combine all the dry ingredients in a large mixing bowl:

3 cups flour

6 Tblsp. white sugar

1/2 tsp. salt

4-1/2 tsp. baking powder

Cut in: 1/2 cup (1 stick) of chopped up, icy-cold butter using a pastry blender, until the flour mixture resembles coarse crumbs.

Add any 'extras' (toasted nuts, raisins, grated orange peel, miniature chocolate chips, berries...) to the flour mixture. (I made one recipe using 1 c. mini semisweet chips and another recipe using a pint of blueberries that I tossed with a Tblsp. sugar)

Combine all the 'wet' ingredients together in another smaller bowl:

1-1/4 C. heavy cream (whipping cream, not half & half)

1 beaten large egg

1 tsp. vanilla

Pour the cream mixture over the dry mixture and QUICKLY & GENTLY toss together several times until the dough is moistened evenly & just comes together. It will NOT look well-mixed. Don't be tempted to mix it with a wooden spoon or the scones will come out like hockey pucks! Gather the dough together, packing it gently - put it on a lightly floured surface.

With your hands, divide the dough in half. Pat each dough half into a circle (approx. 6-8" across and a good 1/2" or more high). With a floured knife, cut each disc into 8 equal pcs. Transfer the triangles onto a greased baking sheet leaving space between each scone.

Pour a few Tblsp. of heavy cream into a cup and lightly brush the top of each scone with cream. Sprinkle each with sugar.

Bake for 15-18 minutes, or until tops begin to look golden.

Remove to wire racks to cool.