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Ingredients for about 10 scones, 2-inches in diameter
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
Pinch of salt
6 tablespoons chilled, unsalted butter, quartered lengthwise, and then diced into cubes
1 cup heavy cream
Preheat oven to 425 degrees.
Pour flour, baking powder, and sugar and salt into the bowl of a food processor; blend for about 5 seconds.
Remove the lid of the processor, and scatter the cubes of butter on top of the flour mixture. Replace lid, and pulse 10-12 times just to break up the butter.
Transfer this mix into a medium-size bowl, add the cup of heavy cream, and blend briefly with a spoon. Take care not to over-mix.
Now dump this wet, sticky dough onto a floured, cloth-covered board or a piece of lightly-floured marble. Kneed 5 times — not more — and then roll out the dough into a 1/2-inch thick circle.
Cut out rounds using a 2-inch diameter buscuit cutter dipped in flour. Place each round about 2-inches apart on a baking sheet lined with parchment or silpat.
Bake on the middle oven rack for 12-15 minutes, or until tops turn lightly golden. Cool briefly on a wire rack before serving.
http://www.agardenforthehouse.com/2010/12/english-cream-scones/
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