| 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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