Old Fashioned Cream Scones

2 c Unsifted all purpose flour

3 ts Baking powder

2 tb Sugar

1/2 ts Salt

4 tb Butter

2 Eggs, beaten; see note

1/3 c Heavy cream

2 ts Sugar

Recipe by: From the 1966 _SUNSET_Cook_Book_of_Breads_ I often add dried cranberries and minced orange zest to the dry ingredien= ts before adding the eggs and cream. Note: Reserve 1 Tablespoon egg white for brushing on top. Preheat oven to 400 degrees. Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in butte= r with your fingers, a fork or two knives. Beat eggs slightly with cream, = and stir into flour mixture. Turn out onto a lightly floured surface and kne= ad only until dough sticks together. Divide in two parts. Rolls each part = out into a circle that is 1" thick and 6" in diameter. Cut each circle into = 4

wedges, and put wedges on ungreased baking sheet. Bake for 15 minutes.
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