Company Scones Fast:
375-400 degrees for 30 minutes.


Preheat oven and prepare 9" cake pan for baking.  Cooking parchment is best.
-OR-
For batch-and-a-half, prepare a standard-size lasagna pan, 13" x 9".


In a 2 cup measure:
2 eggs
Fill to 2-cup mark with heavy cream.
You can substitute evaporated milk or any suitable mixture of dairy products (sour cream / cream cheese / yogurt diluted with a bit of milk).

-OR-
For batch-and-a-half:
In a 3-cup measure:
3 eggs
Fill as above.

Gently beat with egg beater or whisk.
Add a large handful of chopped dry fruit if desired.

In an 8-cup measuring bowl with cup markings:
1/3 c sugar
1/2 c buttermilk powder
2 t cardamon, ground
1 t anise seed
You can also add fennel seed or poppy seeds.
1 t baking soda
1 T baking powder
Carefully fill with all-purpose white or combination white and whole wheat flour to be level with 4-cup mark.

-OR-
1/2 c sugar
3/4 c buttermilk powder
1T cardamon, ground
1/2 T anise seed 
(fennel seed or poppy seeds, optional)
1/2 T baking soda
1.5 T baking powder
Carefully fill with all-purpose white or combination white and whole wheat flour to be level with 6-cup mark.

Sift dry ingredients into large bowl and make an indentation in the middle.

The traditional way of shaping scones is to roll the dough to 1/2-inch thick and cut into 3-inch rounds, then brush with beaten egg and sprinkle with sugar.  I do not do that.

Gently add  wet ingredients into dry. Stir briefly while liquid is absorbed.
Let sit for one minute to finish absorption.
Divide dough into eight parts.
Shape into flat balls while kneading gently and briefly.  Dough can be a little bit moist but not too sticky to shape.    Roll in a plate of flour if necessary to prevent sticking while shaping.
Place in prepared pan: one in the middle, seven around the edge.  Don't worry about gaps - they will fill as scones bake.


375-400 degrees for 30 minutes.