Cream Scones
 
Makes 12 scones
 
2 cups all purpose flour
3 TB sugar, plus more for sprinkling
1 TB baking powder
1/4 tsp salt
1 stick cold butter
1/4 cup currents, chopped raisins, apricots, dates, figs, candied ginger etc… (optional)
1/4 cups pecans or walnuts (optional)
1 tsp finely grated lemon or orange zest
1 cup heavy cream
 
Preheat overn to 375. In a large bowl, whisk the flour with 3 TB of sugar, the baking powder and the salt. Using a pastry blender,cut in the butter until it is the size of small peas. Stir in the dried fruit and or nuts and zest. add 3/4 cup plus 2 TB of the heavy cream and stir just until the dough is evenly moistened. Gather the dough into a ball and gently knead it a few times.
On a lightly floured surface, pat the dough into a 1/2 inch-thick round biscuit cutter, stamp otu as many scones as you can. Gently gather the scraps, press them together and cut several more. transfer the scones to a baking sheet.
Brush the scones with the remaining 2 TB of cream and sprinkle generously with sugar. Bake in the lower third of the oven for about 25 minutes, or until the scones are golden. Let cool slightly before serving.

For a Cakey Scone: follow the same recipe for cream scones, reducing the butter to 4 TB and the cream to 3/4 cup. Add 1 large egg, lightly beaten, to the dough along with the cream.