English Cream Scones

Recipe by Frank Butcher
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READY IN:
YIELD: 8 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees F.
  • Combine dry ingredients.
  • Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal.
  • Set aside. Reserve a little of the egg whites (to brush over tops of scones) and beat eggs until light. Stir in milk.
  • Make a well in the dry ingredients and add liquid all at once, stirring with a fork vigorously until dough comes freely from the sides of the bowl.
  • Turn dough out onto a lightly floured surface and pat dough out to 3/4-inch thickness.
  • Cut into 8 triangles or squares or form into "biscuits".
  • Brush tops with egg whites and sprinkle generously with sugar.
  • place on an ungreased baking sheet. Bake for 12 to 15 minutes or until tops are golden.
  • Variations: Raisin Scones Add to dry ingredients 1/2 cup seedless raisins, currants, Craisins or other fruits (fresh blueberries or raspberries, apple chunks etc). Cheese Scones Reduce sugar to 1 tsp Add 1 cup of shredded sharp cheese to dry ingredients.
  • Do Not sprinkle with sugar before baking.
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