Title: Honey-Almond Scones
Categories: Breakfast
Yield: 8 Servings

1 3/4 c Flour
2 1/4 ts Baking powder
1 tb Sugar
1/2 ts Salt
1/4 c Butter
1/3 c Cream
1/3 c 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 3/4 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 sliced almonds and bake in a 450 dregree oven for 15
minutes.

Posted to MC-Recipe Digest V1 #150

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

From: cedeiter@epix.net (Calvin Detierich)

Recipe By : Michelle Pollock