Honey-Almond Scones

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. Recipe By : Michelle Pollock