Cream Scones
Recipe from an old raggedy cookbook at the Coop
2 cups sifted white flour
2 tsp baking powder
4 tsp sugar
4 T butter, softened
1 egg + 1 egg yolk, well beaten
1/3 cup milk
1-1/2 tsp vanilla
Optional : dried fruit such as cranberries, dates, currants, etc.
Topping :
Sugar
Cinnamon
Reserved egg white
Sift flour once, add baking powder and sugar and sift again.
Add egg and milk all at once and stir carefully until all the dough is dampened.
Then stir vigorously until mixture forms a soft dough and follows the spoon around the bowl.
Turn out immediately ontoa lightly floured board and knead for 30 seconds. Roll 1/2 inch thick and cut dough into rough trinagles.
Place onto ungreased cookie sheet.
Brush tops lightly with egg white and sprinkle with cinnamon and sugar.
Bake in hot oven (450 degrees F) 12-15 minutes.
Delicious!
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