Cream Scones

2 cups all purpose flour, plus extra for counter top
3 tablespoons of sugar
1 tablespoons of baking powder
1/2 teaspoon of salt
5 tablespoon of unsalted butter, cut into 1/4- inch cubes and chilled
*Optional 1/2 cup - dried cranberries or currants, blueberries, (your choice)
1 cup heavy cream
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Pre heat oven to 450 degrees

Combine- flour, sugar, baking powder, and salt

Scatter butter over the dry ingredients and blend until the mixture resembles coarse cormeal. (some big lumps are okay, keep the butter cold!)

Fold in the fruit

Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds. Then lightly knead (don't over mix the dough)

Flour counter top, and form "brick" like squares 1/2 inch thick. cut dough into triangles

place wedges on an ungreased baking sheet
Bake until the scone tops are light brown, 12 to 15 minutes
cool on rack for at least 10 minutes

*I added 2 tablespoons of lemon zest and 2 tablespoons of poppyseeds