Knead several times and form a 12" round on a cutting board
Cut into 12 wedges and place on cookie sheet
Brush with cream and sprinkle with coarse sugar
Bake at 400 degrees for 10-12 minutes
Add cream to the dry ingredients until the dough hold together. Form into a 10-12 inch round and cut into 12 wedges. Brush with cream and sprinkle with raw sugar. Bake at 400 degrees on an ungreased cookie sheet for 10 to 15 minutes until lightly browned. Don’t over bake or they will be too dry. You can add almost anything to scones. Dried blueberries are easy as are dried cranberries and orange peel. I have also added pumpkin and spices (you may need a little less cream) and rosemary and parmesan cheese for a savory version. Your imagination is your only restriction. The best part is that if you can’t eat a dozen, freeze the formed dough, store in a plastic bag in the freezer and take them out as needed.