| Impress your girlfriends. Nothing tastes better than | | | | sheet. Leave about 2 inches between each scone. |
| warm, fresh baked scones. This simple recipe takes | | | | 5. Brush the tops with a little cream and sprinkle with |
| less than 5 minutes to make and only a few more | | | | coarse sugar. |
| minutes to bake. You'll never want the coffee store | | | | 6. Bake approximately 12 minutes, or until the tops are |
| version again. | | | | golden. Serve warm with your favorite jam. |
| Ingredients | | | | You have permission to reprint this article electronically |
| Directions | | | | or in print, free of charge, provided that each article is: |
| 1. Preheat oven to 425°. Line a cookie sheet with | | | | 1. Printed in its full form with no changes |
| parchment paper. | | | | 2. Includes an active link |
| 2. In a large bowl, combine the dry ingredients. | | | | 3. A courtesy copy of your publication is sent to the |
| 3. Slowly add the cream to the dry ingredients. Mix | | | | above contact |
| gently to combine. The batter will remain sticky. | | | | 4. |
| 4. Drop by a generous tablespoon onto the cookie | | | | |