English Cream Scones

I made these once for a church dinner, and I was inundated with numerous requests for the recipe afterwards. They are delicious with a bit of honey butter spread on top.

English Cream Scones

2 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 TBSP. sugar
1/4 cup butter
2 eggs
1/3 cup cream (or milk)
1 egg white
2 TBSP. sugar for topping

Preheat oven to 450* F. Sift together flour, baking powder, salt and sugar. Cut in butter until mixture is coarse like oatmeal. Beat eggs until light and stir in cream. Make a well in the center of flour. Add liquid slowly to the center of the well. When all liquid has been added, stir dough vigorously until it comes freely from sides of bowl. On a lightly floured surface. Pat the dough out to a 3/4-inch thickness in a large circle. Cut dough into wedges. Place wedges onto greased cookie sheet. Brush the top of the wedges with egg white, then sprinkle sugar over top. Bake @ 450* F for 12-15 minutes.

**Variation**- Stir in 1/2 cup raisins or 1/2 cup currants with the dry ingredients and increase the sugar to 4 TBSP. for a different twist.