Scones

It appears as though I pulled a muscle in my back sometime on Saturday. So the majority of today has been spent propped up in my bed trying to get through some of the books I have been wanting to read. After a few advil and realizing that it was now 3 o'clock and I had yet to actually get out of bed, I decided to find a way to use up the rest of the heavy cream from Friday's fondue. What better way then to make the perfect snack to go with a hot afternoon drink.

This recipe comes from Donna Hay's cookbook Modern Classics 2. It says that it makes 12 but I made 12 when I only used 3/4 the amount of recipe (I was limited by my cream) so it may make more, depending on the size of your cookie cutter/glass.

Scones
Preheat oven to 350F.

Whisk 2 1/2 cups of cream until soft peaks form. Add 3 cups flour, 3 teaspoons baking powder and 2 tablespoons caster sugar, stirring to combine. Turn dough out onto a floured surface and press out until 1 inch thick. Using a circular cookie cutter (or a small glass), cut the dough into rounds, brush the tops with milk and then place on a baking sheet.

Bake for 12-15 minutes or until golden and puffed. Makes 12.