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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