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English Cream Scones

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
2 eggs
1/2 cup light cream
Additional cream and sugar

Preheat oven to 450 degrees F. Combine dry ingredients. Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal. Set aside.

Beat eggs and combine with cream. Make a well in the dry ingredients and add the egg/cream liquid all at once, stirring with a fork until dough is combined and flour incorporated. Turn dough out onto a lightly floured surface and pat dough out to a round circle of 3/4-inch thickness. Cut dough into 8 triangles. Brush tops with additional cream or milk and sprinkle with additional sugar. Place on an ungreased baking sheet. Bake at 450 F. for 12 to 15 minutes or until tops are golden. Serve warm with butter and jam.

 

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