Four O' Clock Tea Scones

Name: Four O' Clock Tea Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 scones
Ingredients: 2 cups cake flour, sifted (all-purpose flour is fine if you don't have cake flour); 1 tablespoon sugar; 1/2 teaspoon salt; 4 teaspoons baking powder; 4 tablespoons butter; 1/2 cup milk; 1 egg, well beaten; butter, melted; sugar

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Recipe by Molly53

Don't let the name fool you...these are good any time of day. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

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READY IN: 30mins

YIELD: 15 scones

UNITS: US

INGREDIENTS

Nutrition

2

cups cake flour, sifted (all-purpose flour is fine if you don't have cake flour)
1

tablespoon sugar
¹⁄₂

teaspoon salt
4

teaspoons baking powder
4

tablespoons butter
¹⁄₂

cup milk
1

egg, well beaten
butter, melted
sugar

DIRECTIONS

Preheat oven to 400F and grease a baking sheet.
Sift dry ingredients together; cut in butter.
Add milk to egg and add to flour mixture gradually, adding more milk if necessary.
Knead lightly on a floured board.
Pat and roll to 1/2 inch thickness.
Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar.
Bake for 15 minutes.

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