Podunk Butter Scones

24 baby scones or 12 regular

1/4 lb. butter (one stick) 

1/2 C. white sugar

1 t. salt

2 T. baking powder

4 C. flour

2 eggs

1/2 C. heavy cream, more or less

Preheat oven to 425/375 for convection ovens

In a mixing bowl (or a food processor, a piece of machinery I still don’t own), cream the butter and sugar, then scrape down the sides. Toss in the dry ingredients and treat the mixer like a food processor by “pulsing” the mix, i.e., turn it off and on, off and on. When it’s crumbly looking, add in the eggs and “pulse” again. Then leave the mixer on while you slowly pour in the cream. You will see the dough just barely start to form a ball; stop pouring. Depending on the temperature of the ingredients, the room, and the bowl, you may not need all the cream. 

Dump the dough onto a lightly floured surface and knead sparingly, once, twice, just till it is of a piece. Pat into a disk, about one-inch think. Cut out with round or square biscuit cutters or cut into shapes with a knife. Don’t be afraid to cut right out to the edges, for these jagged little bits brown so beautifully, and I always think the craggier scones have more flavor than the very tidy ones. Place on a parchment lined cookie sheet one inch apart, and bake for 10-12 minutes. Golden is good. Press a scone slightly before you remove the tray from the oven; if it is stiff and sort of hollow with no give at all, it’s perfect! Any soft ones should be left in another minute or so. Serve immediately with jam, whipped cream, pesto, maple syrup—or just crack one open and spread on butter and honey.