Simple Scones with Unlimited Variations

2 cups flour
1/3 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided

Preheat oven to 450*. Stir together flour, sugar, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture is crumbly with pea-sized lumps. Freeze 5 minutes. Add 3/4 cup plus 2 Tbs. cream, stirring just until dry ingredients are moistened. Turn dough onto wax paper; gently press dough into a 7-inch round. Cut into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops with remaining cream. Bake at 450* for 13-15 minutes or until golden.

Variations: Stir in chocolate, nuts, dried fruit, etc. with the cream. For savory scones, omit sugar and stir in cheddar cheese, bacon and chives; ham and swiss; chopped pear, asiago cheese, and rosemary. Or make your own variation.