2 cups all-purpose or bread 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), wax paper
Preheat oven to 425°. 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 Tbsp. 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 Tbsp. cream just until moistened.
Bake at 425° for 13 to 15 minutes or until golden.
Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream.
Cranberry-Orange Scones: 1/4 cup of dried cranberries, orange zest (2tbs) & about a 1/4 cup of fresh orange juice to make cranberry-orange scones.