Mother's Scones

Ladies and Gentleman,
I have a confession- I can't stop eating these delicious, delectable and desirable scones. I haven't decided whether they are a breakfast or a dessert. I'd eat them for breakfast, lunch and dinner if I didn't care somewhat for my body. Heavenly goodness that was found in the Parade part of the Sunday paper.

Scones:
2 1/4 Cups all-purpose flour
1/3 Cup granulated sugar
1 TBSP baking powder
11 TBSP (1stick plus 3TBSP) cold unsalted butter, cut into small pieces
1 Cup Cold Heavy Cream (YUM! My grandma would always say a cup of cream makes anything better...wise words)

Vanilla Icing:
1 cup powdered sugar
1/4 tsp.vanilla extract
1 1/2 TBSP.water

1. Preheat oven to 375F.
2.To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined.
3.Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal.
4.Add cream; stir just until blended.
5.Turn out onto a lightly floured surface an knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick.
Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1-inch apart on a parchment-lined baking sheet.
6.Bake until lightly browned, 15-20minutes before icing.
7.To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time to achieve a drizzling consistency.
8. Dip end of a whisk in to icing, then wave over warm scones. Makes 16 scones.

NOTES: I don't think you even need the icing. Homemade jam or fresh fruit or naked they taste GREAT.
I also think that you can make the triangles much bigger. My mom puts the dough in a circle and cuts it like a pizza-works great!

per serving (with icing):220 calories, 13g. fat, 40mg chol, 2g.prot, 24g. carbs, 0g. fiber, 110mg sodium.