Old-fashioned cream scones

1 Servings

Ingredients

Quantity Ingredient
2 cups Unsifted all purpose flour
3 teaspoons Baking powder
2 tablespoons Sugar
½ teaspoon Salt
4 tablespoons Butter
2 Eggs, beaten -- see note
⅓ cup Heavy cream
2 teaspoons Sugar

Directions

I often add dried cranberries and minced orange zest to the dry ingredients before adding the eggs and cream.

Note: Reserve 1 Tablespoon egg white for brushing on top.

Preheat oven to 400 degrees.

Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in butter with your fingers, a fork or two knives. Beat eggs slightly with cream, and stir into flour mixture. Turn out onto a lightly floured surface and knead only until dough sticks together. Divide in two parts. Rolls each part out into a circle that is 1" thick and 6" in diameter. Cut each circle into 4 wedges, and put wedges on ungreased baking sheet. Bake for 15 minutes.

Recipe By : From the 1966 _SUNSET_Cook_Book_of_Breads_ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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