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One-bowl Cheesy Cream Drop Scones

Everyone should know how to make a scone. They’re perfect for calling into service when you need to serve something alongside a bowl of soup, stew or chili, or to go with coffee or tea in the morning or afternoon. There are few foods as comforting as a batch of warm scones, straight from the oven – and these are by far the easiest scones you’ll ever make from scratch. There is no cutting in of butter, no patting and cutting of dough; all you do is stir together the flour, baking powder and cream and drop in spoonfuls onto your baking sheet. The cream makes them sound rich, but they’re actually lighter than those that contain copious amounts of butter.

You can mix this batter up in less time than it takes to preheat the oven, and have warm scones in next to no time. For a sweet version, omit the cheese, add a spoonful of sugar to the dry ingredients and a handful of raisins – which, come to think of it, go very well with the cheese, too.

Cheesy Cream Drop Scones

1 1/3 cups all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
a handful (about 1/2-1 cup) grated old cheddar or Gouda
1 cup heavy (whipping) cream
pinch dry parsley (optional)

Preheat the oven to 400F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cheese and toss to combine. Add the cream and stir just until the dough comes together.

Drop by the large spoonful (or use a small ice cream scoop for more uniform scones) onto a greased or parchment-lined baking sheet; sprinkle with dried parsley if you like. Bake for 15-20 minutes, or until golden. Serve warm. Makes about 1 dozen scones.

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