Old Fashioned Cream Scones

These are tender, delicious scones, nothing like the dry things you usually get in coffee shops and markets.

2 cups unsifted all purpose flour
3 tsp baking powder
2 tbs sugar
1/2 tsp salt
4 tbs butter
2 eggs, beaten
1 egg white
1/3 c heavy cream
additional sugar for topping

In a bowl combine the flour, baking powder, 2 tbs sugar and salt. With a fork, cut in the butter until the mixture resembles fine crumbs. Stir in the eggs and cream to make a stiff dough.
Turn out onto a lightly floured board and knead lightly until dough sticks together. Divide into two parts. Roll or pat each part out to make a circle about 6" in diameter and about 1" thick. With a knife, cut each circle into quarters. Arrange about 1" apart on an ungreased baking sheet. Brush tops of scones with egg white and sprinkle generously with sugar. Bake at 400F for 15 minutes or until golden brown. Makes 8 scones.

I've been making this recipe since I was a kid. It's from Sunset Magazine's Cook Book of Breads, originally published in 1966. I have my mother's original copy of the book.