Title: Old Fashioned Cream Scones
Categories: Ethnic Muffins
Yield: 1 Servings

2	c	Unsifted all purpose flour
3	ts	Baking powder
2	tb	Sugar
1/2	ts	Salt
4	tb	Butter
2		Eggs, beaten, see note
1/3	c	Heavy cream
2	ts	Sugar

I often add dried cranberries and minced orange zest to the dry ingredients before adding the eggs and cream.

Note: Reserve 1 Tablespoon egg white for brushing on top.

Preheat oven to 400 degrees.

Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in butter with your fingers, a fork or two knives. Beat eggs slightly with cream, and stir into flour mixture. Turn out onto a lightly floured surface and knead only until dough sticks together. Divide in two parts. Rolls each part out into a circle that is 1" thick and 6" in diameter. Cut each circle into 4 wedges, and put wedges on ungreased baking sheet. Bake for 15 minutes.

Per serving: 536 Calories; 46g Fat (73% calories from fat); 0g Protein; 37g Carbohydrate; 124mg Cholesterol; 2619mg Sodium

Recipe by: From the 1966 _SUNSET_Cook_Book_of_Breads_

By Betsy Burtis on Mar 2, 1997.

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