1 3/4 cup white flour
1/2 teaspoon salt
2 eggs, beaten, each in a separate bowl
1/3 cup butter
3 tablespoons confection sugar
2 1/2 teaspoons baking powder
4 tablespoons light cream
1/2 cup Lingonberry Jam
Additional Lingonberry Jam
Preheat oven to 400F. Cut butter into flour, sugar, baking
powder and salt until mixed.
Stir in 1 beaten egg, 1/2 cup
lingonberry jam and light cream until doughy.
Turn dough onto
lightly floured board and knead 6-8 times.
Roll to a uniform 1/2
Cut dough into 2+ inch circles with floured cutter.
Place on ungreased cookie sheet and brush with second
Bake 10 to 12 minutes until golden brown.
from cookie sheet and let cool, Serve topped with lingonberry
jam and a heaping gob of clotted cream.
Makes 10 scones.