FOUR O' CLOCK TEA SCONES

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Four O' Clock Tea Scones image

Don't let the name fool you...these are good any time of day. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Scones

Time 30m

Yield 15 scones

Number Of Ingredients 9

2 cups cake flour, sifted (all-purpose flour is fine if you don't have cake flour)
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons baking powder
4 tablespoons butter
1/2 cup milk
1 egg, well beaten
butter, melted
sugar

Steps:

  • Preheat oven to 400F and grease a baking sheet.
  • Sift dry ingredients together; cut in butter.
  • Add milk to egg and add to flour mixture gradually, adding more milk if necessary.
  • Knead lightly on a floured board.
  • Pat and roll to 1/2 inch thickness.
  • Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar.
  • Bake for 15 minutes.

Nutrition Facts : Calories 107.3, Fat 3.9, SaturatedFat 2.3, Cholesterol 23.4, Sodium 205.2, Carbohydrate 15.8, Fiber 0.3, Sugar 0.9, Protein 2.2

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