Breakfast scones

Yield: 8 servings

Measure Ingredient
2 cups Flour
2 Eggs, well beaten
3 teaspoons Baking powder
2 tablespoons Sugar
1 teaspoon Salt
2 tablespoons Butter or margarine

Cold water

Sift flour, measure, and sift with baking powder, salt, and sugar.

Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey, Denver, CO. The Household Searchlight - 1941

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