Cream Scones
2 cups All-purpose Flour (or 1 c. AP Flour + 1 c. Whole Wheat Flour)
3 t. Baking Powder
1/2 t. Salt
4 T. Sugar
6 T. Butter or Shortening
2 Eggs
1/2 cup Evaporated Milk
The Dry Engredients
The Wet Ingredients
Equipment Needed - You can use a fork instead of a pastry cutter; I used a wire whisk and a rubber spatula in addition to these items.
Place your flour(s) in the large bowl.
Add baking powder.....
salt.....
sugar.....
and mix well.
Measure the butter and save the extra Tablespoons for the topping to be added before you bake the scone. Cut the rest of the cube in pieces.
Add the pieces to the dry ingredients and cover them with flour.
Cut them into the flour, scraping the butter from the cutter or fork with a knife as they build up.
Keep mixing.....
and mixing....
until it resembles coarse meal.
Crack the eggs into the small bowl and....
add the milk. Beat together well.
Mix a little....
with the whisk, then....
round up the dough with a rubber spatula so you can scrape the sides.
Bring the dough together in the bowl with CLEAN hands. Knead it a few times. It will be sticky.
Turn it out onto a piece of waxed paper.
Form it into a circle....
about 1" thick....
with the edges fairly smooth.
Using a long knife, cut the circle in half and....
then in portions appropriate to your numbers. There are three in our family, so....
I cut things in sixes. Not easy, but I've had years of practice, now.
Lay your greased cookie sheet atop the circle and, grasping the waxed paper on both sides....
flip the whole thing over.
Pull the waxed paper off and...
spread the top with softened or melted butter. Sprinkle with cinnamon and sugar and....
pop it into a 400 degree F. oven for 15 to 20 minutes or until a toothpick inserted in one of the sections comes out clean.
It smells wonderful!
Here it is with my favorite herbal tea.....
and split open with a pat of butter and a little marmalade. A lovely combination for breakfast or any time.
