Maple Cream Scones II

I posted a recipe for Maple Cream Scones back in 2008, but I think I like this one a little better. It's also a little simpler. The texture here is as perfectly light as a cream scone should be, and they hold their shape a little better than the others. You could easily add some blueberries to this dough as well.

2 cups whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/4 cup maple syrup (preferably grade B)

Preheat oven to 400 degrees. Whisk dry ingredients together in a large bowl. Add cream and maple syrup and stir until just combined. Drop by spoonfuls onto a baking sheet (I use a baking stone). Bake for about 15 minutes, until golden brown on top. Makes about 12 scones.

Variation: For a more formal presentation, add a little more flour so the dough is not too sticky. Turn out of the bowl onto a floured surface and knead a few times, then roll out to 3/4-inch thick and cut into rounds or wedges. Sprinkle with sugar if desired. Bake as directed above.