Scones again

Yield: 1 Servings

Measure Ingredient
2 cups Flour
3 teaspoons Baking powder
2 tablespoons Sugar
¼ teaspoon Salt
4 tablespoons Butter
2 Eggs
⅓ cup Heavy cream
2 teaspoons Sugar.

Reserve about 1 Tbls. of white from one of the eggs. Beat the remaining eggs together until combined. Mix together the flour beaking powder sugar & salt. Cut in the butter with a fork, two knives, or your fingers. [variations: I add some grated orange peel & ½ cup of dried cranberries, or some dried currants, or some dried blueberries in which case I use part maple sugar, or chopped up dried apricots at this point.] Stir the cream & eggs together, & add to the dry ingredients; stir with a woooden spoon to make a stiff dough.

Knead lightly on a floured board, divide dough into halves, & roll each half into a 6" circle. Cut each circle into 4 wedges. Put wedges on an ungreased cookie sheet, brush with the reserved egg white, sprinkle with the 2 tsp. sugar, & bake at 400 for 15 minutes.

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