Flaky Cream Scones
You can save money by using a mixture of sour cream, or plain yogurt, and milk instead of the whipping cream. Use 1/4 cup sour cream or yogurt and add enough milk to make 1/3 cup. Stir until smooth.
2 cup plus 2 tablespoons sifted all-purpose flour. divided
2 Tbsp baking powder
3 Tbsp sugar, divided
1/2 tsp salt
6 Tbsp butter
2 eggs, beaten
1/3 cup plus 1 tablesoon whipping cream
Combine 2 cups flour, baking powder, 2 tablespoons sugar and salt in a large mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.
Make a well in center of batter. Reserve 1 tablespoon of the eggs; set aside. Add cream to remaining eggs; mix well. Add cream mixture all at once to flour mixture. Mix until a stiff dough forms.
Preheat oven to 375°F. Knead dough 5 times on a floured surface. Divide dough in half. Roll each half into a 6-inch circle about 1-inch thick. Cut out scones with a 2-inch biscuit cutter.
Arrange scones 1 inch apart on an ungreased baking sheet. Brush tops with reserved egg. Sprinkle remaining sugar over top. Bake until golden, about 15 minutes.
For a quick strawberry shortcake, split the scones horizontally and top with fresh strawberries and whipped topping.