Old Fashioned Cream Scones
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Preheat oven to 400°.
In a bowl, sift together flour, baking powder, the 2 tablespoons sugar, and salt.
Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal; make a well in center.
Separate 1 of the eggs; reserve egg white.
Stir together egg yolk and remaining whole egg, then stir in cream.
Pour into well and stir with a fork until dough cleans sides of bowl.
Sprinkle a board with about 1 tablespoon flour.
With your hands, gather dough into a ball.
Turn dough out onto board and knead about 10 times.
Divide into 2 parts.
Roll out each part into a 1-inch-thick circle about 6 inches in diameter.
With a knife, cut each circle into 4 wedges and arrange on an ungreased baking sheet about 1 inch apart.
Brush tops with reserved egg white and sprinkle with the 2 teaspoons sugar.
Bake for 15 minutes or until golden brown.