You will need ¾ to 1 cup of heavy whipping cream (for a dairy-free alternative substitute cashew cream). Preheat oven to 350 degrees (convection oven to 325 degrees).

1. Place the dry ingredients into a mixing bowl and pour in ¾ cup of cream, mixing as you pour.

2. Stir until the cream is absorbed in the mix.

3. Work the dough around the bowl until all the dry ingredients are incorporated and the dough is slightly sticky to the touch, adding the remaining cream as needed.

4. Place the dough on a floured counter and press into a 6 inch circle (rolling is not necessary), then cut the dough into 8 pie shaped wedges.

5. Place the wedges on a baking sheet (grease or use parchment paper), sprinkle with granulated sugar or brush with heavy cream and bake for 20-24 minutes until lightly brown (or test by inserting toothpick into center of scone - its done if it comes out clean).

6. Remove from oven and cool slightly before serving.