Quick & Easy Cream Scones

Mix together until well blended:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar

With a pastry blender, cut in 1/3 cup butter to the flour mixture until mixture is crumbly.

Add 1 cup whipping cream to flour mixture, stirring just until moistened.

Turn dough out onto a lightly floured surface and knead 5 or 6 times.
Divide dough into two halves. Shape each half into a circle, and roll
to at least 1/2-inch thickness. Sprinkle with sugar. Cut each circle
into 6-8 triangles and place on a lightly greased cookie sheet about 1/2 inch apart.

Bake at 375 degrees for 10 minutes (convection oven) or 15 minutes
regular oven or until just golden. Do not overcook.

Makes 12-16 scones.

These scones can be frozen and reheated in a toaster oven.

Idea: Place 6 scones on a foil-covered cardboard cake circle. Cover with colored cellophane and tie with a bow for a fun gift.