Scones

adaped from Williams-Sonoma Bread cookbook

In a medium sized mixing bowl, combine:

2 cups flour

1 T sugar
2 1/2 tsp baking powder

1/4 tsp salt

With a pastry blender, mix dry ingredients. Then, blend in 4 T chilled butter cut into pieces until it looks crumbly. Add 2/3 cup cream whisked together with 2 eggs all at once, stir to form a sticky batter. Knead in bowl a few times. Divide dough in half, shape into two discs (approx 6 inches in diameter, 1 inch thick). Cut into 4 wedges each and separate. Bake at 400 for 15 minutes. Serve with butter and jam.