2 c. all-purpose flour
2 tsp. sugar
1 tsp. salt
1 tbsp. baking powder
Approx. 1 c. heavy cream

Preheat oven to 425 degrees F.

In a large bowl, sift together the dry ingredients. Gradually add enough of the cream to form a soft dough. Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise.

Roll out to a 1/2 - 3/4 inch thickness. Cut into 2 inch rounds with a sharp knife or use a cookie cutter and arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one. Bake for 10-12 minutes, or until golden brown.