Cream tea scones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | tablespoons | Granulated sugar |
| 4 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ⅓ | cup | Butter |
| 1 | Egg | |
| 1 | Egg yolk | |
| ½ | cup | Light cream; approximate |
| 1 | Egg white; lightly beaten | |
| Granulated sugar | ||
Directions
Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
In small bowl, combine egg, egg yolk and cream; beat with fork to blend.
Add all at once to dry miture, stirring with fork to make soft, slightly sticky dough (add more cream if necessary).
Press into ball and knead gently on floured surface about 10 times.
Roll out dough to ½-inch thickness; cut into triangles or rounds. Place on ungreased baking sheet. Brush with egg white and sprinkle lightly with granulated sugar. Bake at 425 degrees F oven for 12 to 15 minutes or until golden. Makes 12 to 16 scones. Posted to KitMailbox Digest by SecretChef@... on Aug 20, 1997