Ingredients
- Soft wheat self-rising flour
- Heavy whipping cream
Directions
- First, preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper and set it aside.
- Put the flour in a large bowl and pour in the cream, stirring with a wooden spoon until the dough is combined but still a bit lumpy.
- Put the dough onto a lightly floured work surface and form it into a ball. Sprinkle it with more flour if it’s too sticky. Use a floured rolling pin to roll out the dough to 3/4-inch thickness. Cut it into rounds using a cutter, dipping the cutter into flour between each cut. Reroll any scraps as needed to make a dozen rounds in all.
- Put the rounds on the prepared baking sheet and brush the tops of each with cream using a pastry brush. Bake in the oven until golden brown.