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.
4.
Work the butter in 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 ¾ inch thick
and cut into wedges. 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 was taken from The Fannie Farmer
CookBook, the chapter on “Quick Breads”, Recipe is on page 600 of the Twelfth
Edition.
Note from The Fannie Farmer CookBook: 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.
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Shirley-Ann Pearman
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