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Cream Tea Scones




Source of Recipe


Recipes Lost and Found


List of Ingredients




2 cups of flour
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
6 tablespoons of butter or margarine
1 egg, beaten
1/2 cup of milk
1 egg, slightly beaten
Strawberry jam
Unsweetened whipped cream


Recipe



Thoroughly stir together the flour, sugar, baking powder, and salt. Cut in
butter until the mixture resembles coarse crumbs. Add most of 1 beaten egg
(reserve about 1/2 tablespoon) and milk, stirring just until the dough clings
together. Knead dough gently on lightly floured surface (12 to 15 strokes). Cut the
dough in half. Shape each half into a ball and pat to a 6 inch circle, about
1/2 thick. With a sharp knife, cut each circle into 6 or 8 wedges. Place
wedges on ungreased baking sheet (do not have sides of wedges touching). Brush with
remaining egg. Bake at 425ºF. until deep golden brown, 12-15 minutes. Makes
12-16. To serve cream tea scones: Split scones, spread with jam, and top with a
large dollop of unsweetened whipped cream.