CREAM SCONES

Cooking Time:  15 Minutes

Make Ahead:  You can bake these
scones up to 24 hours prior to
serving.  Store in an airtight
container until ready to serve.

Makes 12 scones

These scones are perfect for tea time
on a cold winter afternoon with a
warming cup of Earl Grey tea.

SHOPPING LIST

Whipping Cream, Flour, Baking Powder,
Sugar, Salt, Butter, Eggs

INGREDIENTS

2 cups plus 2 tablespoons sifted all purpose flour, divided
1 tablespoon baking powder
3 tablespoons sugar, divided
1/2 teaspoon salt
6 tablespoons butter
2 eggs, beaten
1/3 cup plus 1 tablespoon whipping cream

1. Combine 2 cups of flour, baking powder 2 tablespoons of sugar and salt in a large mixing bowl.  Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
2. Make a well in the center of the batter and reserve 1 tablespoon of the eggs and set aside.  Add cream to the  remaining eggs and mix well.  Add the cream mixture all at on time to the flour mixture and mix until a stiff dough forms.
3. Preheat the oven to 375 degrees.  Knead the dough 5 times on a floured surface.  Divide the dough in half and roll each half into a 6 inch circle about 1 inch thick.  Cut out the scones with a 2 inch biscuit cutter.
4. Arrange the scones 1 inch apart on an ungreased baking sheet and brush the tops with the reserved egg.  Sprinkle the remaining sugar over the top and bake until golden (about 15 minutes).

VARIATION

You can add 1/3 cup of raisins or chopped dates for a really different texture.

EXPRESS COOKING

For a really quick strawberry shortcake, split the scones horizontally and top with fresh strawberries and whipped topping.

MONEY SAVING TIPS

Save money by using a mixture of sour cream or plain yogurt and milk instead of the whipping cream.  Use 1/4 cup sour cream or yogurt and add enough milk to make 1/3 cup.  Stir until mixture is smooth.

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