Honey-Almond Scones

Directions

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 ¾ 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.