|Old Fashioned Cream Scones|
"Very exceptional from the other scones I've had, however simply as suitable, or better! Add variety by way of putting in raisins, currants, chocolate chips or dried cranberries. These are also good if break up open and full of jam or butter."
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- half of teaspoon salt
- 1/four cup butter
- 2 eggs, crushed
- 1/three cup heavy cream
- 1 egg white
- 2 teaspoons white sugar
|Prep : 15M||Cook : 8M||Ready in : 30M|
- Preheat oven to 400 ranges F (2 hundred tiers C). Grease a cookie sheet.
- In a huge bowl, stir together the all motive flour, whole wheat flour, baking powder, 2 tablespoons sugar and salt. Using a pastry blender or fork, cut the butter into the flour aggregate till it resembles first-rate bread crumbs. Stir in eggs and cream to make a corporation dough. Turn mixture onto a lightly floured floor and briefly knead till dough sticks together.
- Divide the dough into eight or 10 pieces, and round out the edges. Place onto the prepared cookie sheet, brush with egg white and sprinkle with remaining sugar.
- Bake at 400 stages F (two hundred degrees C) for 12 to 15 mins, or until golden brown.
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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