Cream Scones - again Aidget

MINIATURE CREAM SCONES (NYTimes - 4/6/97)

2 cups all-purpose flour, plus more for rolling out the dough
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar, plus 2 to 3 additional Tablespoons for sprinkling
1-1/3 cups pecans, toasted slightly and chopped (I don't use them)
1 cup heavy cream
2 to 3 Tablespoons unsalted butter, melted.

1. Preheat oven to 375 . Sift flour, baking powder, salt and sugar together. Stir in the pecans (if using them). Pour the cream into the bowl of an electric mixer, and with the mixer on low, add the dry mixture and blend until barely combined. Overmixing will yield tough scones. (I mix by hand. It's easier than having to clean the mixer.)
2. Place the dough onto a lightly floured surface and knead briefly. Roll the dough to 1-inch thickness.* Using a 1" to 1-1/2 inch cookie cutter, cut out the scones. (I just cut them into squares , it's easier, and there's no need to reroll.) Place them one (1) inch apart on a backing sheet lined with parchment. Reroll the scraps and cut until all the dough has been used.
3. Paint the tops with melted butter and sprinkle with sugar. Bake for 12 - 15 minutes, or until golden. Remove from sheet immediately and cool on a rack.

Yield: approximately 32 scones.*

*My dough doesn't end up being 1-inch thick and I don't get a yield of 32 -- more like 20-25. But they are really, really yummy.