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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.

  1. Preheat the oven to 425°
  2. Lightly butter a cookie sheet.
  3. Mix the flour, baking powder, sugar, and salt in a large bowl.
  4. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal.
  5. Add the eggs and cream and stir until blended.
  6. Turn out onto a lightly floured board and knead for about a minute.
  7. Pat or roll the dough about inch thick and cut into wedges.
  8. Place on the cookie sheet and bake for about 15 minutes.

Makes 12 wedges