- Preheat oven to 375 degrees.
- Pour dry mix into mixing bowl and whisk to blend ingredients.
- Cut 1 stick of cold butter into small pieces and blend into the dry mix with your fingers until mix is crumbly.
- In a separate bowl, whisk together 11 oz. of heavy cream and two eggs.
- Stir cream mixture into dry ingredients until just combined. The dough will not be overly sticky. (For a variety, 1/2 cup of currants or other dried fruit may be added).
- Form dough on a floured board and flatten to 1 inch thickness.
- Cut scones using a 2 1/2 inch biscuit cutter.
- Place scones on a parchment-lined baking sheet.
- Bake for 15-18 minutes until light golden brown.
- Let cool for a few minutes, Serve with butter, jam or your favorite toppings.
- Baking times may vary.