Cream Tea Scones
- 2 Cups Flour
- 4 Tsp. Baking Powder
- 2 Tbsp. Sugar
- 1/2 Tsp. Salt
- 1/3 Cup Butter
- 1/2 Cups Light Cream
- 1 Egg
- 1 Egg Yolk
- Reserved Egg White
- for brushing on top of scones before baking and some cinnamon and sugar for tops
- Should you wish to add fruit to these use candied fruit mix, raisins, currants etc. 1/2 cup or so.
- Mix flour, baking powder, salt and sugar. Cut in butter. Combine in small bowl egg, egg yok and cream. Beat to blend. Add all at once to dry ingredients stirring with fork til soft, slightly sticky dough (add more cream if necessary). Press into a ball and knead gently about 10 times on a lightly floured board. Roll out into 1/2' thickness and cut into circles. ( use a canning lid). Ungreased cookie sheet. Brush with egg white( beaten) and sprinkle with sugar mixture.
- bake 425 degree oven 12-15 minutes.
flour, baking powder, sugar, salt, butter, light cream, egg, egg, brushing, wish
Taken from www.epicurious.com/recipes/member/views/cream-tea-scones-50042253 (may not work)