Cream Tea Scones - cooking recipe

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter
1 egg
1 additional egg yolk
1/2 cup approximately half-and-half cream
1 egg white, lightly beaten (reserved from yolk used above)
granulated sugar

Preparation

Mix together flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
Press into a ball and knead gently on a floured surface about 10 times.
Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.