Cream Scones

From Square Meals (1985 edition) by Jan and Michael Stern. I love this cookbook.

Mix together the dry ingredients:
2 C Flour
2 t baking powder
1/2 t salt
1 T sugar

Then cut in
4 T (1/4 C) butter

Then add in the wet ingredients:
1 whole egg
1 egg yolk
1/3 C light cream
OPTIONAL: add currants or raisins

Mix gently until all the dry ingredients are wet and then mix
vigourously until dough forms.

Turn dough onto lightly floured board and knead for 30 seconds.
Roll out dough to about 1/4 in and cut into triangles (or use biscuit cutter – whatever shape you want.)

Place onto ungreased cookie sheet.
Lightly beat 1 egg white and spread on top of each scone.
OPTIONAL: sprinkle sugar on top as well.

Bake at 450 F for 10-12 minutes. Cool on a wire rack.