recipe, from Sara Moulton, calls for heavy cream, but I've used light cream just as well. I also use slightly less baking powder than is called for, as the full amount tasted a bit too metallic to me. Make these--don't make them all the time, or at least don't blame me if you do--but they're so good, and so easy, that you'll want to.
(based on Sara Moulton's recipe)
2 c all-purpose flour
3/4-1 Tbs baking powder
1/2 tsp salt
1-1.5 c heavy cream (light will work too)
In a bowl, mix together the flour, baking powder, and salt. Then pour in about 1 cup of the cream, stirring with a fork and slowly adding more cream til it all comes together. Gently knead the dough a few times--you don't want to overwork it, but you want it to be well-blended--and form it into a ball. Flatten the ball somewhat and slice it into eight wedges. Or you can do what I did and make two balls and 16 smaller wedges. Put them on a parchment-lined cookie sheet and bake at 425 degrees for 20 min. or so, til pale golden. Let cool slightly on a wire rack, or risk your fingers (and mouth) and eat them hot out of the oven.