I can't think of a better way to spend a Sunday than checking out some amazing art and eating baked goods.  I made a huge batch of scones (blueberry and plain) and brought them to my studio.  Come on by and enjoy some while browsing my newest collections.   I use a recipe from the Clinton St. Bakery Cookbook but adapt it a bit.  Original is below and my changes are in parenthesis.

Many scone recipes contain milk and butter, but we use heavy cream, which is a combination of the two. Cream pulls the whole recipe together and makes the scones flaky and irresistible. When you take this spoon batter out of the mixer and pour it on a pan to bake, it will be fluffy like a biscuit and subtly sweet.

(Makes 6 large scones) 2 cups all-purpose flour, plus more for dusting (I use 1 cup of White Whole Wheat Flour, 1/2 cup of Whole Wheat Flour and 1/2 cup of All-Purpose Flour, all King Arthur Brand) 1/2 cup granulated sugar 1/2 teaspoon salt 1 tablespoon baking powder 1 cup heavy cream (Because the Whole Wheat Flour is a bit denser, I up the cream a bit.  Usually 1/4 cup is enough but you can play around and find the right amount) 3 teaspoons turbinado sugar

1. Preheat the oven to 350 degrees.

2. Combine the 2 cups flour and the next three dry ingredients in the bowl of a mixer with the paddle attachment, using the low-speed setting (or mix by hand).

3. Stop the mixer and add the heavy cream to the dry ingredients. Mix on low speed until the dough has combined (less than 10 seconds.

4. Dust your counter with flour and dump out the scone mixture. Pat the dough into a circle, about 3/4 to 1 inch thick. Cut the dough into 6 even triangles. Roughly form each triangle into a round shape. Place the round scones on a parchment-paper-lined sheet pan (or use nonstick cooking spray).

5. Top each scone with 1/2 teaspoon turbinado sugar. Bake for 18 to 20 minutes, until golden brown and baked all the way through. Rotate the pan halfway through for even browning.

Variations: Goat Cheese and Herb- Add 1/2 cup crumbled goat cheese and 1/2 cup chopped fresh herbs (chives, parsley, thyme, rosemary, or any combination thereof) with the heavy cream to the dry scone ingredients. Omit the turbinado sugar. Mixed Berry - Add 1/2 cup frozen blueberries and 1/2 cup frozen cranberries (use fresh if the berries are in season) to the dry ingredients in the mixing bowl. It's easy to use frozen berries with this mix because the flour coats them and helps to distribute them evenly. When you add the cream, be sure not to overmix. The berries should remain partially frozen. Do not let the berries defrost before incorporating them. Chocolate Chunk - Add 1 cup chocolate chunks to the dry ingredients in the mixing bowl.