Tea Scones

Ingredients:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 large egg
2/3 cup light cream or milk

Topping:

1 tablespoon of beaten egg
1 tablespoon milk.

Makes about 12 scones.


Preparation:

• In mixing bowl, combine dry ingredients and mix thotoughly. Cut in butter until it is in tiny pieces.
• In small bowl, beat egg lightly; remove about 1 tablespoon of beaten egg and reserve for topping.
• To remaining egg add light cream or milk, mix to combine and add to dry ingredients, stirring with fork to make a soft, slightly sticky dough.
• Gather dough gently into a ball and turn onto lightly floured surface. Knead very lightly a few tomes until smooth. Roll out to 3/4-inch thickness. Cut into 2½-inch rounds.
• Preheat oven to 425ºF (220º C).
  
• Place scones on ungreased baking sheet. Brush top lightly with 1 tablespoon of remaining egg mixed with 1 tablespoon of milk.
• Bake in hot oven for about 12 to 13 minutes or until golden brown. Serve warm.