Makes about 12
|1||tablespoon baking powder|
|1 1/3||cups heavy cream|
|Extra flour (for sprinkling)|
2. In a large bowl, combine the flour, baking powder, sugar, and salt. With a large fork, stir and aerate thoroughly for about 3 minutes.
3. Add the heavy cream in three separate additions, and mix gently, just until the mixture comes together. Do not overmix.
4. Turn the dough out onto a floured counter and knead very lightly, using your fingertips and handling the dough gently, just until it comes together. With a rolling pin, roll the dough to a 1-inch thickness. With the cutter, stamp out scones and place them on the sheet. You can re-roll scraps and cut more scones, but do not handle the dough too much.
5. Bake the scones for 12 to 18 minutes, until golden brown. Serve warm, with jam and butter or clotted cream. Adapted from Deborah Simmerman