Scones With Devonshire Cream - heavy whipping cream

Method

• Combine the cream, sugar, cream of tartar and vanilla in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared and served the same day. Makes 1 1/4 to 1 1/2 cups.
• Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (If you are using one of the variations below, this is a good point to add nuts, dried fruit, chocolate chips, cheese, etc.)
• Gradually add the milk until a thick dough is formed. (It may take more or less than 3/4 cup.)
• Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter. Gather the trimmings and lightly knead, roll, and cut them as well.
• Place the rounds about 1" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm.