| 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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