Recipe - Honey-Almond Scones

1 Three fourths cup Flour
2 One fourth teaspoon Baking powder
1 tablespoon Sugar
One half teaspoon Salt
One fourth cup Butter
1/3 cup Cream
1/3 cup Honey
2 Eggs
Alomonds slivered

Mix the dry ingredients and cut the butter in. In a separate bowl, beat
the
two eggs, reserve two tablespoons of the beaten eggs and then add the cream
and honey to the remaining beaten eggs. Make a well in the dry mixture and
add the egg mixture. Combine with as few strokes a possible. Try to handle
the dough as little as possible as well. Place on a lightly floured board
and
pat until Three fourths in thick and shaped in a circle. Place on a baking sheet and
score into 8 triangles. Brush with the reserved beaten egg, sprinkle with
sugar and slivered or cut or sliced up almonds and bake in a 450 dregree oven for 15
minutes.

Posted to MCRecipe Digest V1 #150

Date: Sat, 13 Jul 1996 07:29:54 0400

From: cedeiter@epix.net (Calvin Detierich)

Recipe By : Michelle Pollock