Serve these Scones warm with butter, raspberry or strawberry jam and if you like, whipped cream or Devonshire cream, the traditional English accompaniment.
| 2 | C | all-purpose flour |
| 2 | tbsp | granulated sugar |
| 4 | tsp | baking powder |
| 1/2 | tsp | salt |
| 1/3 | C | butter |
| 1 | egg | |
| 1 | egg yoke | |
| 1/2 | C | light cream |
| 1 | egg white, lightly beaten | |
| granulated sugar |
Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
In small bowl, combine egg, egg yolk and cream; beat with fork to blend. Add all at once to dry mixture, stirring with fork to make soft, slightly sticky dough (add a little more cream if necessary).
Press into ball and knead gently on floured surface about 10 times.
Roll out dough to 1/2-inch thickness; cut into triangles or rounds. Place on ungreased baking sheet. Brush with egg white and sprinkle lightly with sugar. Bake in 425F oven for 12 to 15 minutes or until golden. Makes 12 to 16 scones.