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English Cream Scones Recipe

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This recipe for English Cream Scones, by , is from Robinson Reunion 2018 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Gauthier


2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
2 tablespoons Sugar
1/4 cup Butter or Shortening
2 Eggs
1/3 cup Milk

Topping: 2 tablespoons Sugar

Raisin Scones:
Stir in 1/2 cup raisins with dry ingredients. Increase sugar to 4 tablespoons.

Cheese Scones:
Increase salt to 1 teaspoon, if using shortening. Decrease sugar to 1 teaspoon. Cut in 1/2 cup grated Cheddar cheese with butter or shortening.

Whole Wheat:
Substitute whole wheat flour for all purpose flour.

1. Stir flour, baking powder, salt and sugar together. Cut in butter with pastry blender.
2. Beat eggs until light, reserving a little of the egg whites to brush over tops of scones. Stir milk into eggs.
3. Add liquid slowly to dry ingredients to make a soft dough, then stir vigorously until dough comes freely from side of bowl.
4. Pat dough to 3/4 inch thickness; brush with egg white and sprinkle with sugar.
5. Cut into squares or triangles.
6. Bake on greased cookie sheet at 45o degrees until golden, approximately 12-15 minutes.




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