because you were just thinking about scones

preheat the oven to 400 degrees (F)

In a large bowl, sift together 2 cups of flour, 1 tbsp baking powder, and 1 tsp salt. Cut 1/4 cup of chilled butter into little chunks and then cut it into the dry stuff using a pastry blender or a couple of forks. Work fast--don't let the butter get soft.

in your other bowl (assuming that you have two bowls), mix together 3/4 cup of whipping cream (the liquid kind--not the stuff you spray out of a can) and 1 egg. Sometimes it's easier to put the egg in first and attack it a little with a fork before you add the cream.

Now add the liquid to the dry stuff and mix just enough so that it all comes together. Don't overdo it.

Ok. Now add the zest of one orange, and about a cup of blueberries. Just fold it into the batter--don't overdo it. Sometimes I roll the blueberries in a little flour first--it's supposed to keep them from sinking to the bottom of the scones.

If you don't have blueberries, you can add almost anything else--dried cranberries, raisins, some other fruit. Do you know how to zest an orange?

Once you have the fruit mixed in, dump it out onto a lightly floured surface and shape it into something like a big hockey puck, about 3/4 inch high. Don't overwork it.

Dip your knife in flour and cut the dough into 8 equal wedges (like a pie), and put them on a baking sheet lined with with parchment paper, at least an inch apart. If you like your scones to be bite-sized, cut each wedge in half again.

Bake for 15-20 minutes until they start to get golden brown. Don't ever just bake something for a certain time without checking it periodically. But don't keep opening the oven, either. Use the little window.

When they're done, let them cool for a while, then eat them with the people you like best in the world.