Cream Scones

Traditional English tea party fare.
Sift into a mixing bowl

2 cups flour
4 teaspoons tartrate-type baking powder or 2 teaspoons "double action" type
2 teaspoons sugar
1/2 teaspoon salt

Using finger tips, a pastry mixer or fork, work in 4 tablespoon butter
Into another owl, break 2 eggs
Reserve a small amount of the egg white for the topping. Beat the rest and add to the flour mixture, with 1/2 cup cream or milk
Add a little more crean or milk, if needed, to make the dough just soft enough
to handle but still soft.

Turn out onto a floured board. Knead 1/2 minute. Pat and roll into an oblong 3/4 inch thick. Cut into diamonds by making diagonal cuts with a long sharp knife. Brush with the reserved egg white diluted with 1 teaspoon water. Sprinkle with sugar.
Bake 15 minutes at 450 ° F. Makes 12 or more.