SOUTHERN SCONES

Makes 8 servings

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter, cut into 1/2-inch cubes

1 cup whipping cream, divided

Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.

Bake at 450 degrees for 13 to 15 minutes or until golden.

SWEET VARIATION

Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz. coarsely chopped semisweet chocolate with the cream.

Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 tablespoons finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.

Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.

SAVORY VARIATION

Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 tablespoons chopped fresh chives, and 1/2 teaspoon freshly ground pepper with the cream.