Breakfast Scones

 BREAKFAST SCONES

24 ounces all-purpose flour

4 ounces sugar

¼ ounce salt

1ounce baking powder

½ ounce baking soda

8 ounces cold butter, cubed

2 large eggs, lightly beaten

16 ounces heavy cream

1 Pound (total combined) dried fruit, nuts, chocolate or other chips.

If using wet ingredients like pumpkin puree add with cream)

Combine flour, sugar, salt, baking powder, and baking soda in mixing bowl.

Cut in butter with hands or fork only until crumbly walnut sized crumb forms.

Combine egg, heavy cream (and any wet flavoring) and add to dry mix and work till ingredients are wet.

Do not over mix.

Transfer dough to a well-floured surface and roll out into a circle about 1 ½ inch thick.

Cut into triangle shaped wedges.

You can also press this dough into a parchment lined, well floured sheet pan and take a rolling pin to the top to even the surface and freeze for later use, The dough keeps very well.

 Bake on greased or parchment paper lined pans with a little flour at 425 degrees about 15 to 20 minutes.

You can sprinkle the top with coarse sanding sugar or drizzle with icing.