Recently Jane Dornbusch of the Boston Globe came to tea at my home. See her article.
Classic Cream Scones
2 cups flour
1 tbsp. baking powder
2 tbsp. sugar
1 tsp. salt
1 1/3 cups heavy cream
Preheat oven to 350.
Combine flour, baking powder, sugar, and salt. Stir with a fork for two or three minutes to aerate or sift.
Add the cream in three additions and mix gently until the mixture comes together.
Turn dough out on a floured board. Knead gently with your fingertips.
Roll to a one-inch thickness. Cut out about 12 scones with a 2″ cutter. Place on ungreased baking sheet.
Bake 12-18 minutes until golden brown. (My oven takes 18 minutes.)
Serve warm with jam and clotted cream.