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Cream Scones

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  Sifted cake flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar 2 Tablespoon
  Shortening 1⁄4 Cup (4 tbs)
  Milk/Light cream 5 Tablespoon
  Eggs 2
  Melted butter/Margarine / fat / salad oil 1 Tablespoon

Sift together the flour, baking powder, salt, and 2 teasp of the sugar.
Cut shortening into this, using two knives or a pastry blender, until mixture is the consistency of coarse corn meal.
Add milk.
Separate 1 egg; reserve 1 tablesp of the white.
Beat rest of this egg with other egg; add to flour mixture.
Roll to 1/2" thickness on a lighdy floured board.
Cut into 3" squares; then cut each square into 2 triangles.
Arrange on a greased or oiled cookie sheet; brush top of each scone with some of the egg white, slighdy beaten, and sprinkle witb remaining sugar.
Bake in hot oven of 450°F for 10 min.
Serve hot.
Or the next day, split the scones with a knife; brush the cut sides with melted butter, and toast then under the broiler until golden brown.
Serve immediately.

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