A scone is a quick bread, hailing from Scotland and has been part of my baking experience with the passing of my great grandmother's recipe to me. Here in the United States you can find scones most everywhere, but I have to say, after traveling to Great Britain for our 25th anniversary in 1993, I learned the correct way to pronounce what I had been baking all those years. Here's the verse that will help you too:
|Meet Heckle and Jeckle|
In a 2-cup measure, beat the egg lightly with a fork, then, add the half-&-half to measure 1 3/4 cups of liquid. While the mixer is running on low (speed #2), slowing add the liquid to the dry ingredients. As soon as the dough comes together, stop the machine and scrape the "shaggy" dough onto a lightly floured board.
Let cool slightly while you make up the glaze. Pour the glaze over the still warm scones, drizzling as shown.