Cream Scones

Adapted from Bon Appétit, May 1996

2 c. all-purpose flour
¼ c. sugar
1 T. baking powder
¼ t. salt
1¼ c. heavy whipping cream
Preheat oven to 425°F. Mix flour, sugar, baking powder, and salt in large bowl. Add whipping cream and stir just until dough forms. Knead dough gently in bowl just until dough holds together. Then turn out onto large, greased baking sheet and pat into 10-inch diameter, ½-inch thick round. Cut into 12 wedges, separating wedges slightly so they are spaced evenly. Bake scones until light golden brown, about 15 mins. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil, store at room temperature.) Serve scones warm or at room temperature.
Makes 12.
Optional extras: To flour mixture, add ¾ c. chopped dried apricots, dried Montmorency cherries, raisins, dried currants, and/or 1 T. grated lemon peel.
Before baking, brush scones with melted butter or additional 1 T. whipping cream; then sprinkle with mixture of 2 t. sugar and 1 T. grated lemon peel.
Tropical variation: Add ¾ c. dried , chopped mangos to flour mixture; brush tops of scones with cream and sprinkle heavily with 4 T. Vanilla Mac Nut Sugar.
California Coastal variation: In a glass bowl, mix 1/2 c. sherry and 1/2 c. water; heat in microwave until hot (about 1 min. on high); add 3/4 c. coarsely chopped raisins, and let soak for a few hours; drain raisins and pat dry on paper towels; add to flour mixture before kneading dough.