Tuesday, 5 June 2012

Cream Scones






Cream Scones

Ingredients

2 cups flour

2 teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

4 tablespoons butter

2 eggs, well beaten

½ cup cream



Method

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.  Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal.

4.                  Add the eggs and cream and stir until blended. 

5.                  Turn out onto a lightly floured board and knead for about a minute.

6.                  Pat or roll the dough about ¾ inch thick and cut into wedges.

7.                  Place on the cookie sheet and bake for about 15 minutes.

 

Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Quick Breads”, page 600 of the Twelfth Edition. 

 
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Shirley-Ann Pearman
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