Cream Tea Scones
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||4 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Egg white||1 , beaten|
Mix or sift together flour, 2 tbsp (25 mL) sugar, baking powder and salt.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
In small bowl, combine egg, egg yolk and cream; beat with fork until blended.
Add all at once to dry mixture, stirring with fork to make soft, slightly sticky dough (add a little more cream, if necessary).
Press into ball and knead gently on lightly floured surface about 10 times.
Roll out dough to 1/2 inch (1 cm) thickness; cut into triangles or rounds.
Place on ungreased baking sheet.
Brush with egg white and sprinkle lightly with sugar.
Bake in 425Â°F (220Â°C) oven for 12 to 15 minutes or until golden.