Old fashioned cream scones

Yield: 1 Servings

Ingredients:

2 c Unsifted all purpose flour
3 ts Baking powder
2 tb Sugar
1/2 ts Salt
4 tb Butter
2 Eggs beaten -- see note
1/3 c Heavy cream
2 ts Sugar

Instructions:

I often add dried cranberries and minced orange zest to the dry ingredients before adding the eggs and cream. Note: Reserve 1 Tablespoon egg white for brushing on top. Preheat oven to 400 degrees. Combine flour baking powder 2 Tablespoons sugar and salt. Cut in butter with your fingers a fork or two knives. Beat eggs slightly with cream and stir into flour mixture. Turn out onto a lightly floured surface and knead only until dough sticks together. Divide in two parts. Rolls each part out into a circle that is 1" thick and 6" in diameter. Cut each circle into 4 wedges and put wedges on ungreased baking sheet. Bake for 15 minutes. Recipe By : From the 1966 _SUNSET_Cook_Book_of_Breads_