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English Cream Scones

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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