'Yummy' Cream Scones

Prep time : -- 20 minutes ...Cooking timw :--- 10 to 15 minutes ... Makes 8 scones

2 ----------------cups unsifted all-purpose flour

1 -----------------tablespoon sugar

3 ----------------teaspoons baking powder

1/2 --------------teaspoon salt

1/4 --------------cup (1/2 stick) butter , cut up

2 ----------------eggs

1/3 -------------cup heavy cream

1) Preheat oven to 425*F . In a large bowl , combine flour , sugar, baking powder and salt . Using a pastry blender , cut in butter until mixyure resembles coarse crumbs . Set aside .

2) In a medium bowl , beat eggs and cream with a fork until well blended . Stir egg mixture lightinto dry ingredients (adding an additional 1 to 2 tablespoons cream if necessary to make a solf dough).

3) Turn dough onto a lightly floured work surface and knead gently 5 to 6 times .

4) Roll dough to a 1/2-inch thickness . Cut into rounds with a floured 3-inch biscuit cutter , re-rolling (but not rekneading) scraps as necessary .

5) Arrange scones 2 inches apart on an ungreased baking sheet and bake until golden --- 10 to 15 minutes .

Serve hot .

Honey-Oatmeal Scones

Prepare as directed for cream scones , reducing flour to 1 - 1/2 cup quick-cooking oats to flour , omitting sugar , reducing eggs to 1 and adding 2 tablespoons honey to egg cream mixture in step 2 . Roll dough to 3/4-inch thickness . Bake until golden -- 10 to 15 minutes .

Makes 5 scones