Old-Fashioned Cream Scones
|Regular all purpose flour||2 Cup (32 tbs) (unsifted)|
|Baking powder||1 Tablespoon|
|Eggs||2 (reserve 1 tablespoon egg white for brushing on top)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
In a bowl combine the flour, baking powder, the 2 tablespoons sugar, and salt.
With a fork, cut in the butter until mixture resembles fine crumbs.
Stir in the eggs and cream to make a stiff dough.
Turn out onto a lightly floured board and knead lightly until dough sticks together.
Divide into two parts.
Roll each part out to make a circle about 6 inches in diameter and about 1 inch thick.
With a knife, cut each circle into quarters, making even wedges.
Arrange on an ungreased baking sheet about 1 inch apart.
Brush tops of scones with the reserved egg white and sprinkle with the 2 teaspoons sugar.
Bake in a 400° oven for 15 minutes or until golden brown.