Scones

Scones No. 277 Yields 12 Scones

2 cups cake flour, sifted, or 1/2 tsp salt
1 3/4 cups white flour, un- 1/4 cup butter, cut into
bleached, sifted pieces
2 1/2 tsps baking powder 2 eggs
1 tbls sugar, heaping 1/3 cup half-and-half

Preheat the oven to 450 degrees.
Sift the flour, baking powder, sugar and salt together into a large bowl.
Cut in the butter with a pastry cutter until the butter particles are
pea-size.
Beat the eggs in a separate bowl.
Reserve roughly 2 tablespoons of the beaten eggs (for 12 scones) and set
aside.
Mix in the half-and-half.
Pour the egg and half-and-half mixture into the dry ingredients.
Stir together with a few strokes.
Pat the dough out onto a floured board to a thickness of 1/2 to 3/4".
Be careful to handle the dough as little as possible.
Cut the dough into 2" biscuits.
Place the biscuits on an ungreased baking sheet.
Brush them with the reserved beaten egg. Bake for about 12 to 15 minutes or
until the biscuits are lightly golden on top.