Ingredients

3 cups unbleached flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
4 ounces cream cheese, chilled
1 egg
1/2 cup plus 2 tablespoons butter-milk

Variations: Strawberry Scones: 1 9-ounce jar strawberry fruit spread, 2/3 cup frozen strawberries, chopped into 1/2-inch pieces.
Blueberry Scones: 1/2 cup frozen blueberries

Directions

Preheat oven to 400 degrees. Grease large baking sheet. In large bowl, combine flour, sugar, baking powder and salt. Add butter and cream cheese and mix just to combine. Dough will be lumpy. Add egg and buttermilk and mix two to three minutes until dough forms a ball. Add one of the variations listed and stir just to combine.

Turn dough out onto lightly floured surface. Using floured rolling pin, gently roll out to 1/2-inch thickness. Do not handle or roll dough any more than necessary to prevent toughness. Cut scones into 16 squares, two inches each. Place on prepared baking sheet.

Bake 10 minutes. Reduce oven temperature to 375 degrees and continue baking 15 minutes or until golden brown. Remove from oven and cool on baking sheet 10 minutes. Remove and cool on rack. Serve warm.