Preheat oven to 400°F and grease a cookie sheet.

Now before I get lots of questions about the cream - that has a bit of leeway depending upon what you prefer. I usually use whole milk, half and half, or sour cream. I never use water as my liquid for this recipe.

So blend all your dry ingredients and blend in your choice of cream until a soft dough forms.

Drop rounded mounds with a spoon onto a baking sheet and cook until lightly browned. The timing really depends on your oven. But generally 12 - 16 minutes.

Serve hot or cold with butter or jam.