2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
2 teaspoons sugar
4 tablespoons butter or other shortening
2 eggs
⅓ cup light cream
Sift flour once, measure, add baking powder, salt, and sugar, and sift
again. Cut in shortening. Reserve about ½ egg white for glaze. Beat
remaining eggs well and add cream; add all at once to flour mixture and
stir until all flour is dampened; then stir vigorously until mixture
forms a soft dough and follows spoon around bowl. Turn out immediately
on slightly floured board and knead 30 seconds. Roll ½ inch thick and
cut in triangles. Place on ungreased baking sheet. Brush tops lightly
with reserved egg white, slightly beaten; sprinkle with additional
sugar. Bake in hot oven (450°F.) 12 to 15 minutes, or until delicately
browned. Makes about 12 scones.