Cream Scones Recipe
Ingredients
| Cake flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 tablesp. granulated sugar | ||
| Shortening | 1/4 Cup (16 tbs) | |
| 5 tablesp. milk or light cream | ||
| Eggs | 2 | |
| Melted butter, margarine, fat, or salad oil | ||
Directions
Sift together the flour, baking powder, salt, and 2 teasp of the sugar.
Cut shortening into this, using two knives or a pastry blender, until mixture is the consistency of coarse corn meal.
Add milk.
Separate 1 egg; reserve 1 tablesp of the white.
Beat rest of this egg with other egg; add to flour mixture.
Roll to 1/2" thickness on a lighdy floured board.
Cut into 3" squares; then cut each square into 2 triangles.
Arrange on a greased or oiled cookie sheet; brush top of each scone with some of the egg white, slighdy beaten, and sprinkle witb remaining sugar.
Bake in hot oven of 450°F for 10 min.
Serve hot.
Or the next day, split the scones with a knife; brush the cut sides with melted butter, and toast then under the broiler until golden brown.
Serve immediately.
Cut shortening into this, using two knives or a pastry blender, until mixture is the consistency of coarse corn meal.
Add milk.
Separate 1 egg; reserve 1 tablesp of the white.
Beat rest of this egg with other egg; add to flour mixture.
Roll to 1/2" thickness on a lighdy floured board.
Cut into 3" squares; then cut each square into 2 triangles.
Arrange on a greased or oiled cookie sheet; brush top of each scone with some of the egg white, slighdy beaten, and sprinkle witb remaining sugar.
Bake in hot oven of 450°F for 10 min.
Serve hot.
Or the next day, split the scones with a knife; brush the cut sides with melted butter, and toast then under the broiler until golden brown.
Serve immediately.
Chef
