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 jam.
Ingredients
- 2 cups(280 g)flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 eggs, well beaten
- 1/2 cup(1 dL)cream
Directions
Preheat oven to 425 degrees F.(220C). 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 on a lightly floured board and knead for about a minute. Pat or roll the dough about 3/4 inch thick and cut into wedges. Place on the cookie sheet and bake for about 15 minutes.
Print this recipe
Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Cream Scones