Cream Scones

2 C. flour
1/3 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 C. currants (opt.)
1 C. heavy cream

Preheat oven to 425 degrees. Stir together first 5 ingred. Gradually stirn in cream. Gather dough together and knead lightly on a floured board; this will start off seeming impossible, but don't give up. Pat out to 1/2" thick. Cut w/ a 2" heart-shaped cookie cutter dipped in flour. Arrange on ungreased cookie sheet. Bake 10-12 minutes until golden brown. You can glaze them with a creamy mixture of 1/2 C. powdered sugar, 1 tsp. orange zest and about 1 Tbsp. fresh o.j. or serve hot with Orange Butter:

With a wooden spoon beat together 1 stick of unsalted butter(softened), 2 Tbsp. frozen o.j. concentrate, zest of 1/2 orange, 1/4 C. + 1 Tbsp. powdered sugar. Spoon into ramekin and smooth top.

Fried Dough ( scones, sopapillas, elephant ears)

Rhodes Dinner Rolls or Rhodes Texas Rolls thawed and risen
vegetable oil
powdered sugar, butter, jam or honey if desired.

Pour oil 2-3 inches deeps into a large pan or an electric frying pan, and heat to medium high setting or 375 degrees. Flatten each dinner roll nto a 3-4 inch circle or each Texas roll into a 5-6 inch circle. Fry dough on each side until golden brown (about 15 seconds each side.) Remove and drain on paper towels.

Serve hot. Sprinkle with powdered sugar or serve with butter, honey, or jam