Scones
- 2 cups sifted flour
- 6 Tablespoons butter
- 3 teaspoons baking powder
- 2 eggs
- 3/4 tsp salt
- 1/2 c. milk or cream
- 2 Tablespoons sugar
- raisins, currants, dry cranberries, add before milk
Heat oven to 425. Lightly oil a cookie sheet. In a bowl sift flour, baking powder, salt and sugar. Cut in butter. Beat 1 egg and 1 yolk, add milk to beaten eggs. Stir into flour mixture. Knead lightly on a floured board. Roll (I pat) into a circle and it says cut into wedges, but I don’t. Brush with egg white (I beat the egg white with a Tbsp of cold water with a fork first) and sprinkle with sugar or cinnamon & sugar. Bake 12 - 15 min. When I use the cranberries, I often use buttermilk for the milk, add grated orange rind and add some orange juice.
(These are the original 660 recipes – for variations of scones – see Breads)