Preheat oven to 425 degrees

2 cups all purpose flour
1 TBSP baking powder
1/4 -1/2 cup granulated sugar
1/2 tsp salt
1/2 cup chilled butter – cut into small pieces
1 large egg
1/2 cup half and half (or heavy cream)

*See variations

In a medium bowl combine flour, baking powder, sugar and salt. Add butter and cut into flour mixture with a pastry blender until coarse crumbs form.

In a small bowl, whisk egg and half and half together. Add to the flour mixture and stir with a fork until ingredients are moistened and hold together. Gather into a ball and transfer onto a lightly floured surface and knead several times.

Pat into an 8″ round. With a sharp knife cut into 8 equal wedges.

Place wedges slightly apart on an ungreased baking sheet.

Bake until golden brown on the bottom – about 12 minutes (the top of the scones will be lighter in color). Do not over bake.

Enjoy!

*Variations: Add 1/2 to 1 cup of chopped dried apricots, dried cranberries, dried pineapple or chopped dates

P.S. This recipe can also be made with gluten free flour.

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This recipe will be contributed to the cookbook Patricia, of Patricia’s Wisdom is compiling for a UNICEF fundraiser for which all money raised will go to the UNICEF Children’s Fund.