2 cups flour
1 Tablespoon baking powder
1/2 tsp salt
2 Tablespoons granulated sugar
5 Tablespoons very cold butter
3/4 cup half-and-half

Blend the dry ingredients well, sifting if necessary.

Cut the butter in until the mix is the consistsency of coarse cornmeal.

Add the half-and-half and mix until the dough just holds together, then turn onto a lightly floured board and knead quickly, handling the dough as little as possible after adding the liquid.

Pat the dough into a 1/2 inch thickness and cut with a biscuit cutter.

Bake on an ungreased sheet at 450 for 12-15 minutes until lightly brown.

If desired, you can add raisins, dried fruit, or nuts to the dry ingredients to make it more scone-like. That might necessitate a bit more half-and-half, but very little would be required.

Enjoy plain or with preserves (perfect for strawberry shortcake). Perfect for a gift basket with jams or preserves.