Cream Scones

Ingredients

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup Roberts Butter
2 Roberts Eggs, separated
1/3 cup Roberts Whipping Cream

Preparation

Combine flour, baking powder, sugar and salt; cut in butter until mixture resembles coarse meal. Reserve 1 tablespoon egg white and set aside. Beat together remaining egg whites and egg yolks; stir into flour mixture with whipping cream to make a stiff dough. Turn dough onto a lightly floured board and knead lightly. Divide dough in half; roll each half to a circle about 6 inches in diameter and 1 inch thick. Cut each circle in quarters, making even wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush tops of scones with reserved egg white and sprinkle with additional sugar. Bake at 400° for 15 minutes, or until golden brown. Serve immediately with plenty of Roberts Butter and jam.

Yield: 8 scones