| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 16 | Servings | |
INGREDIENTS
| 4 | c | Sifted cake flour or use |
| 3 1/2 | c | All purpose fflour |
| 4 1/2 | ts | Baking powder |
| 2 | ts | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Butter |
| 4 | Whole eggs well beaten; divid | |
| 1 | c | Half and half |
| 2 | ts | Water |
INSTRUCTIONS
Sift together the flour,Baking powder and salt into a large mixing bowl.Cut the butter into the dry ingredients until the mixture looks like fine granules.Measure 4 tabls. of the beaten egg into a small cup set aside.Beat the half and half into the remaining beaten eggs. Make a well in the flour mixture and pour in the egg mixture.Stir together quickly,handling as little as possible.Place on a lightly floured surface and pat with floured hands into a square 1/2" thick. With a floured knife,cut into four squares,then cut each square into 4 triangles.Transfer with a spatula to ungreased baking sheets.Mix the water with the reserved beaten egg and brush over the tops.Bake in a preheated 450 deg.oven for 10 to 12 minutes or until golden brown.Serve hot makes 16 scones.. MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 5, 1998
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