Desserts Cream Scones

Cream Scones

3 cups Flour
1/2 cup Sugar
2 tbsp. Baking Powder
1/2 tsp. Salt
1 cups Heavy Cream
2 tbsp. Milk
3 tbsp. Coarse Sugar for Topping

Cut two 10-inch circles of waxed paper. Use one to line a 10-inch round
cake pan. Reserve the second piece. Sift the flour, sugar, baking powder
and salt together into a mixing bowl. Make a well in the center of the
flour mixture. Add the cream to the flour mixture and stir by hand just
until the batter is evenly moistened.

Place the dough into the lined cake pan and press into an even layer.
Cover the dough with the second paper circle. Freeze until very firm, at
least 12 hours.

Preheat the oven to 350 degrees. Prepare a baking sheet with a light coat
of cooking spray.

Thaw dough for 5 minutes at room temperature; place it onto a cutting board.
Cut the dough into 10 wedges and place each piece on baking sheet 2 inches
apart. Brush scones with milk and sprinkle with course sugar.

Bake until golden brown, 18 minutes. Cool the scones on a baking sheet
for a few minutes, then transfer to a cooling rack. Serve warm or at room
temperature.