Cream Scones

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2 c. unbleached flour
1/4 c. sugar
1 T. baking powder
/3 c. butter
1/4 tsp. salt
1 c. whipping cream

Combine first 4 ingredients. Cut in butter with a pastry blender until mixture is crumbly. Add whipping cream, stirring just until moistened. Do not over mix. Turn dough out onto a lightly floured surface, knead 5-6 times. Roll dough to 1/2 inch thickness, cut with a round cutter. Place in a lightly greased muffin pan OR place 2" apart on a greased baking sheet. Bake at 375 degrees for 15 minutes or till golden brown. Serve with strawberry preserves.

Susan Shirkey - Edinburg