| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Scones | 1 | Servings | |
INGREDIENTS
| 2 | c | Unsifted all purpose flour |
| 3 | ts | Baking powder |
| 2 | tb | Sugar |
| 1/2 | ts | Salt |
| 4 | tb | Butter |
| 2 | Eggs, beaten — see note | |
| 1/3 | c | Heavy cream |
| 2 | ts | Sugar |
INSTRUCTIONS
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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