afternoon tea

Scones

2 cups ap flour

1 tbsp baking powder

1 tsp salt

6 tbsp butter cut up

3/4 cup heavy cream

1 egg beaten into cream

whisk first 3 ingreds together, cut butter into flour mixture until crumby, stir egg/cream mixture with knife until dough pulls together. turn out onto floured board. pat into 8 inch circle, i use a 1/4 cup dry measure to make my scones round, you could also cut into wedges. bake at 425 for about 11-13 minutes, oh yeah brush tops with a little cream or milk to brown.