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    CREAM SCONES II


    List of Ingredients


    • 2 1/2 CUPS FLOOUR, UNSIFTED
    • 3 1/2 TEASPOONS BAKING POWDER
    • 3 TABLESPOONS SUGAR
    • 1/2 TEASPOON SALT
    • 5 TABLESPOONS BUTTER
    • 2 BEATEN EGGS
    • 1/2 CUP HEAVY CREAM OR EVAPORATED MILK


    Instructions


    1. PREHEAT OVEN TO 400°.
    2. IN A BOWL COMBINE FLOUR, BAKING POWDER, SUGAR AND SALT . CUT IN BUTTER WITH A PASTRY BLENDER OR YOUR FINGERS UNTIL MIXTURE RESENBLES COARSE CRUMBS. STIR IN THE BEATEN EGGS AND CREAM TO MAKE A FAIRLY STIFF DOUGH.
    3. TURN OUT ON A LIGHTLY FLOURED SURFACE AND KNEAD JUST A LITTLE UNTIL DOUGH STICKS TOGETHER.
    4. ROLL OUT TO APPROXIMATELY 1" THICK AND CUT INTO 2 OR 2 1/2" ROUNDS WITH FLOURED CUTTER.
    5. ARRANGE ON UNGREASED BAKING SHEET ABOUT 3/4" APART. THEY SHOULD NOT TOUCH.
    6. BAKE FOR 12 TO 15 MINUTES, JUST UNTIL TOPS ARE LIGHTLY BROWNED. ( DO NOT OVERBAKE AS THEY WILL GET HARD.


 

 

 


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