Cream Scones

Ingredients

• 2 cups all-purpose flour, plus more for work surface
• 3 tablespoons sugar, plus more for sprinkling
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/3 cup heavy cream, plus more for brushing
• 2 large eggs, lightly beaten
• Strawberry preserves, for serving
• Softly whipped cream, for serving

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside.
2. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
3. Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
4. Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into an 8-inch circle, about 3/4-inch thick. Use a sharp knife to cut into 8 wedges. Separate wedges slightly. Brush tops with cream, and sprinkle with sugar or cinnamon sugar, if desired. Transfer to parchment-lined baking sheet and bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

Variations:

• Currants: Add 3/4 cup dried currants after you cut in the butter.
• Cranberry-white chocolate: Add 1/2 cup dried cranberries and 1/2 cup white chocolate chips after you cut in the butter.
• Lemon-blueberry: Add 1/2 cup fresh or dried blueberries after you cut in the butter, as well as 1 tsp. lemon zest or 1/2 teaspoon lemon extract with the liquid ingredients.
• Strawberry oat: Add 1/2 cup dried or fresh chopped strawberries and 1/2 cup rolled oats after you cut in the butter. After you brush the tops of the scones with cream, press on more oats and then sprinkle on the sugar.