Scotch Cream Scones (a family recipe) 2 cups flour (all purpose, sifted before measuring)3 teaspoons baking powder1/2 teaspoon salt1 tablespoon sugar1/2 cup shortening (Mum always used Crisco Vegetable Shortening, but lard works equally well)2 eggs beaten (medium)1/2 cup light cream (scant) or milk (Mum always used light cream –10% butter fat—) (“scant” is about a tablespoon short of a full 1/2 cup) Sift together all dry ingredients.Cut in shortening with pastry blender or two knives. (The dough should look like peas)Break eggs into cup and beat, add liquid and stir.Pour into dry ingredients and mix lightly and quickly.Pat or roll out (1/2 to 3/4 inch thick) and cut into biscuits. Bake for 10-12 minutes at 375-400 deg. F. (On the second oven rack. Top rack is first.)Delicious served warm, well buttered. (BUTTERED!!) Final note from me: Keep a close eye on them from the 8 minute mark so they don’t burn.