As a returning college student, I personally endorse these for a quick, satisfying breakfast or snack. Be careful who you bake these around, though, they leave a tantalizing aroma in whatever space you happen to be baking in.

I defy anyone else to post a simpler scone recipe.

 Cream Scones

2 cups flour
1/3 cup sugar
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups heavy whipping cream
OPTIONAL
1 TBSP lemon zest
1/2 cup chopped dried fruit

Instructions

Combine all dry ingredients.
Add cream (and zest and/or fruit, if using) and mix with a fork.
When a moist, biscuit-like dough comes together, flip out onto ungreased cookie sheet.
Press into a 1/2 to 3/4 inch thick circle.
Cut into 8 wedges and pull triangles slightly outward to allow space for baking expansion.
Sprinkle any excess sugar on top and gently press into tops of scones.
Bake at 350F for 15 minutes, give or take five, until edges are golden brown.