English Cream Scones
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Instructions
Sift the dry ingredients together and cut in the butter with a wire pastry cutter.
Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, stirring as little as possible.
Pat the dough or roll it out until it is about 1/4"-1/2" thick. Cut with a biscuit cutter and place on greased and floured baking pan. Or divide dough in half. Pat out each piece and put in greased and floured 7" cake pans. Cut in quarters with a knife so they can be pulled apart when baked.
Sprinkle the tops lightly with the cinnamon sugar mixture if desired. Bake at 425F for about 18 minutes until lightly golden.
