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My mother makes a traditional English Cream Scone whenever we need some home
comfort. It's great with any of our Preserves.
Preheat oven to 450°.
- 2 cups flour
- 2 teaspoons baking powder (double
acting)
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 4 Tablespoons butter
- 2 eggs (reserve
small amount of the white)
- 1/2 cup cream
Mix the dry ingredients. Cut
in butter. Beat the eggs and add with the cream. (Use more cream if
needed.) Turn
onto floured board. Pat and roll into an oblong about 1/4" thick. Cut
into diamonds. Transfer to baking sheet lined with wax paper or buttered. Add
a little water to the reserved egg white and brush on top. Sprinkle
with a little sugar. Bake 10 minutes at 450°.
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