This recipe entered our family cookbook via Southern Living. The boys love these. When their friends ask me to give the recipe to their moms, then you know it’s a keeper! You can either put them in a cake pan. If you do so, cut them as you would a cake after you pat them in before you cook (line with wax paper). Typically, I use a large melon ball scoop to make them bite size! Starbucks should use this recipe!
2 Cups all-purpose flour
1 tablespoon baking powder
½ tsp.salt
½ cup sugar
1/3 cup butter, cut up (5.3 tablespoons)
1 cup whipping cream
- Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until moistened.
- Turn out onto a lightly flour surface; knead 5 or 6 times. Roll to ½-inch thickness; cut with a 2-inch round cutter, and place in a lightly greased muffin pans or 2 inches apart on greased baking sheets.
- Bake at 375 ˚ for 15 minutes or until golden brown. Serve with preserves and whipped cream. Yield: 1 dozen.
