500 g All purpose flour (2 C)
75 g granulated sugar (½ C)
14.3 g baking powder (1 Tbsp)
2.85 g table salt (½ tsp)
394 mL heavy whipping cream (1-2/3 C)
Preheat oven to 163°C (325°F). Whisk together dry ingredients in large bowl. Add desired nuts and/or dried fruit not to exceed half the volume of dry mixture. Whisk thoroughly. Make well in center of mixture. Using wooden spoon to stir; slowly add heavy whipping cream while stirring.
Lightly flour the dough until dry ball has formed and easily rolls out of bowl. Roll out onto well floured flat surface. Press evenly until about an inch thick.
Cut into desired shapes and place 2 inches apart on parchment lined baking sheet. These scones will expand.
Bake for 22-25 minutes. Remove when golden and allow to cool on rack for 5 minutes before glazing or 20 minutes before frosting. Give most of them away or you will wind up eating the first batch before the second comes out of the oven.