This recipe came from a women’s magazine sometime in the 1970s. These scones contain more eggs than some scone recipes do. They are nice served with hot or cold tea. Serve the scones hot from the oven with butter, honey, and a selection of jams and jellies.
- 2 cups all purpose flour
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- 3 tablespoons of sugar
- 4 tablespoons of butter
- 2 eggs
- ½ cup of milk
Heat the oven to 425 degrees F. Have a cookie pan ready.
Mix the dry ingredients together in a large mixing bowl. Cut in the butter using a pastry blender or two knifes. Add the eggs and milk. Mix until the dough leaves the sides of the bowl, the same as biscuit dough. Turn out onto a lightly floured surface and toss the dough in flour a few times. Roll or pat out about ¾ to ½ inch thick. Cut out with a round 2 inch cutter or cut into triangles. Place about 1/2 inch apart on the baking sheet. You can also form the dough into one large round ¾ inch thick and cut part way through to the pan in wedges placed in the center of a baking sheet.
Bake in a 425 degree F. oven for 12 to 15 minutes.
You can brush the tops of the scones with milk and sprinkle with sugar.
½ cup of plumped raisins or other dried fruit can be added to the dough.