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Cream Scones
A classic.
Recipe courtesy of Whistling Swan Inn
| Yield : Makes 9-12 scones (depending on how they're cut) |
Ingredients
- 2 cups flour
- 4 tsp baking powder
- 2 Tbs. sugar
- 1/2 tsp. salt
- 4 Tbs. butter or margarine
- 2 eggs
- 2/3 cup heavy cream (whipping)
- Sugar
Preparation
Preheat oven to 450 degrees.
Sift dry ingredients together in mixing bowl.
Cut in butter or margarine with pastry blender.
Separate eggs (reserving a small amount of unbeaten egg white for glaze later). Beat rest of eggs well. Add cream and stir into dry ingredients.
Toss on floured board, pat and roll 3/4" thick.
Cut into squares,diamonds, triangles, hearts or circles. Brush with reserved egg white diluted with 2 tsp. water.
Sprinkle with sugar and bake for 15 minutes
Sift dry ingredients together in mixing bowl.
Cut in butter or margarine with pastry blender.
Separate eggs (reserving a small amount of unbeaten egg white for glaze later). Beat rest of eggs well. Add cream and stir into dry ingredients.
Toss on floured board, pat and roll 3/4" thick.
Cut into squares,diamonds, triangles, hearts or circles. Brush with reserved egg white diluted with 2 tsp. water.
Sprinkle with sugar and bake for 15 minutes
