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Cream scones


2 cups all purpose flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tea salt
1/3 cup cold butter, cut up
1 cup whipping cream

Combine first 4 ingredients, cut in butter with a pastry blender until crumbly. Add whipping cream to flour mixture, stirring just until moistened. Turn dough out onto a lightly floured surface; knead 5 to 6 times. Roll to 1/2 inch thickness. Cut with a 2 inch apart on greased baking sheets. Bake at 375* for 15 mins or until golden. Serve with preserves and whipping cream.



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