Preheat oven to 425 degrees F
Mix 2 cups wheat flour, two tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Cut into the dry ingredients 1/4 cup (1/2 standard stick) butter or margarine.
In a separate bowl, whisk together 1/2 cup cream (whole milk or soy milk) and one large egg.
Pour wet ingredients into dry and then mix quickly and gently until you have a soft sticky dough.
Dump out onto a floured surface gently knead with floured hands.
Pat out into a rough circle about 1/2 inch thick. Using a 2.5 inch biscuit cutter, juice glass, whisky tumbler, or something of that size, cut into rounds. Re-roll any scraps and repeat. Place all scones on ungreased baking sheets and bake for 12-15 minutes.
Cool for a few minutes on baking sheets before removing to racks.
Eat as soon as possible with butter and jam.
Written by Tara
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