Scones    No. 277                                     Yields 12 Scones
 
      2 cups      cake flour, sifted, or   1/2 tsp       salt
  1 3/4 cups      white flour, un-         1/4 cup       butter, cut into
                  bleached, sifted                       pieces
  2 1/2 tsps      baking powder              2           eggs
      1 tbls      sugar, heaping           1/3 cup       half-and-half
 
 Preheat the oven to 450 degrees.
 Sift the flour, baking powder, sugar and salt together into a large bowl.
 Cut in the butter with a pastry cutter until the butter particles are
 pea-size.
 Beat the eggs in a separate bowl.
 Reserve roughly 2 tablespoons of the beaten eggs (for 12 scones) and set
 aside.
 Mix in the half-and-half.
 Pour the egg and half-and-half mixture into the dry ingredients.
 Stir together with a few strokes.
 Pat the dough out onto a floured board to a thickness of  1/2 to 3/4".
 Be careful to handle the dough as little as possible.
 Cut the dough into 2 biscuits.
 Place the biscuits on an ungreased baking sheet.
 Brush them with the reserved beaten egg. Bake for about 12 to 15 minutes or
 until the biscuits are lightly golden on top.