cream scones
- Categories
- Breads
- Yield
- 24 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Flour |
| ½ cup | Sugar |
| 8 teaspoons | Baking powder |
| 2 eaches | Eggs, beaten |
| 1 cup | Heavy cream |
| 1 cup | Milk |
| Milk for brushing tops | |
| Sugar for sprinkling |
Combine flour, sugar, baking powder and salt. Stir In another bowl, beat eggs until frothy. Add to flour mixture along with cream and milk. Stir until a soft ball of dough is formed. Turn out on a lightly floured surface. Knead 8 - 10 times. Pat or roll 1 inch thick. Cut with round cookie cutter. Arrange on an ungreased cookie sheet (close together for soft sides and 1 inch apart for crip sides). Brush tops with milk and sprinkle with sugar. Bake 425F for 15 minutes until risen and browned. Source: Company's Coming! Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: 15mn Cholesterol per serving: Marks:
Submitted By LESLIE GRATTON On 07-03-95
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