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
- PREHEAT OVEN TO 400°.
- 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.
- TURN OUT ON A LIGHTLY FLOURED SURFACE AND KNEAD JUST A LITTLE UNTIL DOUGH STICKS TOGETHER.
- ROLL OUT TO APPROXIMATELY 1" THICK AND CUT INTO 2 OR 2 1/2" ROUNDS WITH FLOURED CUTTER.
- ARRANGE ON UNGREASED BAKING SHEET ABOUT 3/4" APART. THEY SHOULD NOT TOUCH.
- BAKE FOR 12 TO 15 MINUTES, JUST UNTIL TOPS ARE LIGHTLY BROWNED. ( DO NOT OVERBAKE AS THEY WILL GET HARD.
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