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Source: Stop and Smell the Rosemary

Tender Scones
A delicious treat!
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Serves: Yields 12 wedges
Prep Time: 20 minutes
Cook Time: 15 minutes
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2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 tablespoon baking powder
4 tablespoons sugar
5 1/3 tablespoons unsalted butter, at room temperature
1 large egg, beaten
1/2 plus 2 cup plus tablespoons heavy whipping cream
1 teaspoon ground cinnamon

Combine flour, salt, baking powder, and 2 tablespoons sugar in a large bowl. Cut in butter with a pastry blender until it resembles small pebbles. Mix in egg and 1/2 cup cream. Stir in any combination of the optional ingredients, but the total amount should be 3/4 cup.
Preheat oven to 400 degrees. Turn dough out onto a lightly floured surface and knead lightly. Pat into a 9-inch circle and to a 1/2-inch thickness. Place on a baking sheet. Cut into 12 pie shaped wedges. Brush tops with remaining 2 tablespoons sugar. Bake 15 minutes, or until light brown.

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