Cream Scones

Ingredients

• 2 CUPS WHEAT FLOUR
• 4 TABLESPOONS BUTTER
• 2 TEASPOONS BAKING POWDER
• 2 EGGS, BEATEN
• 14 TEASPOON SALT
• 4 CUP LIGHT CREAM
• 2 TEASPOONS BROWN SUGAR

Method

1. 1

   Sift the wheat flour, measure, add baking powder, salt and sugar and sift into bowl.

2. 2

   Blend in butter.

3. 3

   Save out a small portion of egg white and beat remainder of eggs: Add to the flour mixture with the cream.

4. 4

   Stir up quickly and beat with a spoon for a minute.

5. 5

   Turn out on wheat floured board, roll out 0.25 inch thick and cut in any desired shape.

6. 6

   Place on cookie sheet, brush tops with egg white, slightly beaten, and sprinkle with brown sugar.

7. 7

   Bake at 450° 12 to 15 minutes.

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 16. The excerpt below is the record exactly as published.

Cream Scones 2 CUPS WHEAT FLOUR 4 TABLESPOONS BUTTER 2 TEASPOONS BAKING POWDER 2 EGGS, BEATEN 14 TEASPOON SALT 4 CUP LIGHT CREAM 2 TEASPOONS BROWN SUGAR

Cook this with the app: pantry check, scaling, and the assistant.