Cream Scones
Wedge-shaped with lightly browned sides and tops, cream scones and English tea are traditional partners. Serve with a plump mound of butter and some marmalade or jam.
- 2 cups flour
- 4 tablespoons butter
- 2 teaspoons baking powder
- 2 eggs, well beaten
- 1 tablespoon sugar
- ½ cup cream
- ½ teaspoon salt
- Preheat the oven to 425°
- Lightly butter a cookie sheet.
- Mix the flour, baking powder, sugar, and salt in a large bowl.
- Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal.
- Add the eggs and cream and stir until blended.
- Turn out onto a lightly floured board and knead for about a minute.
- Pat or roll the dough about ¾ inch thick and cut into wedges.
- Place on the cookie sheet and bake for about 15 minutes.