Newbury House

Rugby, Tennessee

Specialty Recipe

Cream Scones

Ingredients:

2-1/2 cups unsifted regular flour

3-1/2 teaspoons baking powder

3 Tablespoons sugar

1/2 teaspoon salt

5 Tablespoons butter

2 eggs, beaten together

1/2 cup heavy cream or evaporated milk

Combine flour, baking powder, sugar, and salt in large bowl. Cut in butter, using cutter, fork and/or fingers, until mixture resembles crumbs. Stir in the beaten eggs and cream to make a fairly stiff dough. Turn out on lightly floured surface and knead just a little until dough sticks together. Roll out to approximately 1 inch thick and cut into approximately 2-1/2 inch rounds with floured cutter. Arrange on ungreased baking sheet about 3/4 inch apart; they should not touch. Bake in hot 400-degree oven for about 12 to 15 minutes, just until tops are lightly browned. Do not overbake as they will get hard. Traditional way to serve is with clotted cream or whipped cream and strawberry or raspberry preserves.

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