2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
4 tablespoons butter
2 eggs
½ cup cream

Combine dry ingredients. Cut in butter. Add eggs and cream, stir to thoroughly moisten. Pat or roll dough about ¾ inch thick. Cut into wedges and place on lightly buttered cookie sheet. Bake at 425° F. for approximately 15 minutes.


  • To make raisin or other fruit scones, add fruit to flour/butter mixture.
  • For a pumpkin version, replace cream with ½ cup pumpkin puree. Make thin icing with icing sugar, butter, and a little pumpkin puree. Ice after baking.
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