| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Scones |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Butter |
| 2 |
|
Eggs |
| 1/3 |
c |
Heavy cream |
| 2 |
ts |
Sugar. |
INSTRUCTIONS
Reserve about 1 Tbls. of white from one of the eggs. Beat the
remaining eggs together until combined. Mix together the flour
beaking powder sugar & salt. Cut in the butter with a fork, two
knives, or your fingers. [variations: I add some grated orange peel &
1/2 cup of dried cranberries, or some dried currants, or some dried
blueberries in which case I use part maple sugar, or chopped up dried
apricots at this point.] Stir the cream & eggs together, & add to the
dry ingredients; stir with a woooden spoon to make a stiff dough.
Knead lightly on a floured board, divide dough into halves, & roll
each half into a 6" circle. Cut each circle into 4 wedges. Put wedges
on an ungreased cookie sheet, brush with the reserved egg white,
sprinkle with the 2 tsp. sugar, & bake at 400 for 15 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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