Cream Scone Dough

This recipe is one of my favorites from Joy of Cooking. It is foolproof because scones are hard to overwork—the fat in the heavy cream insulates the protein in the flour from developing too much gluten. Plus, you can mix in just about anything to flavor these. I’ve used this dough over the years to make everything from fruit scones to savory Cheddar biscuits. And unbaked scones freeze perfectly, so I mix them in big batches, freeze on a parchment- or silicone mat–lined baking sheet,