2 c. all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
1/4 c. sugar
1/3 c. butter, cut up
1 c. whipping cream
Combine first 4 ingredients. Cut in butter with pastry
blender until crumbly. Add whipping cream, stirring just until
moistened. Turn on a lightly floured surface; knead 5 to 6 times.
Roll to 1/2-inch thickness. Cut with a 2-inch round cutter and
place in lightly greased muffin tins or 2-inches apart on greased
baking sheet. Bake at 375 degrees for 15 minutes or until golden brown.
Serve with preserves and whipping cream. Yields one dozen.
Tip: Instead of oil for the cake mix, I use applesauce.
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