Cream Scone Bliss
  by Amy Rabb-Liu

1 stick butter, cold
4 cups flour, plus more for kneading
1/2 tsp salt
7 Tbsp sugar
4 tsp baking powder
4 eggs, beaten
1 cup cream, (or a little less)
about 3/4 cup total dried fruit, like currants and cranberries

Mix flour, salt, sugar and baking powder.  Work in the butter 
with fingers until mixture resembles coarse cornmeal.  Beat eggs 
with cream.  Add eggs and cream to flour mixture; mix well with 
wooden spoon.  Stir in dried fruit.  Turn out onto well floured 
board.  With floured hands knead until fruit is well incorporated 
and texture is a somewhat (but not very) sticky dough.  
Divide into about 20 pieces.  Pat each piece into a disc, 
about 1/2 to 3/4 inch thick.  Bake in a preheated 425-Fahrenheit
oven, on a parchment covered cookie sheet, about 18 minutes 
until light golden.  

Smaller option:  Make  recipe.  Pat dough into a single, 
large disc about 1/2 to 3/4 inch thick.  Score into 12 wedges.  
Bake about 20 minutes.

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