Cream Drop Scones for Breakfast at Tiffany’s (or at Julie’s)

1 1/3 cups all-purpose flour

2 Tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 cup heavy (whipping) cream

coarse sugar, for sprinkling

400F. In a medium bowl, stir together the flour, sugar, baking powder and salt. 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; if you like, sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Serve warm. Makes about 1 dozen scones.