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    TRADITIONAL ENGLISH SCONES


    List of Ingredients


    • 2 1/2 CUPS FLOUR
    • 1/2 CUP BREAD FLOUR
    • 6 TABLESPOONS SUGAR
    • 1 1/2 TABLESPOONS BAKING POWDER
    • 3/4 TEASPOONS SALT
    • 4 1/2 TABLESPOONS SWEET CHILLED BUTTER, CUBED
    • 1 CUP MILK
    • 2 LARGE EGGS
    • 1 LARGE EGG YOLK
    • 1 CUP RAISINS, OPTIONAL
    • 1 EGG YOLK BEATEN WITH 2 TABLESPOONS WATER


    Instructions


    1. PREHEAT OVEN TO 375°.BUTTER AND FLOUR LARGE COOKIE SHEET AND SET ASIDE.
    2. COMBINE THE FLOUR, BREAD FLOUR, SUGAR, BAKING POWDER AND SALT IN A LARGE BOWL. ADD THE BUTTER AND CUT IN WITH A PASTRY BLENDER OR YOUR FINGERS UNTIL MIXTURE RESEMBLES A FINE MEAL. ADD MILK, EGGS AND YOLK, THEN RAISINS AND MIX UNTIL THOROUGHLY INCORPORATED.
    3. TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE. ROLL DOUGH INTO 1" THICK . CUT OUT DOUGH USING A FLOURED 3" ROUND BISCUIT CUTTER. GATHER SCRAPS AND ROLL OUT 1" THICK AND CUT WITH BISCUIT CUTTER.
    4. TRANSFER ROUNDS TO PREPARED BAKING SHEET, SPACING EVENLY. BRUSH WITH EGG YOLK/WATER MIXTURE. REFRIGERATE 15 MINUTES. BAKE IN OVEN UNTIL GOLDEN BROWN, ABOUT 25 MINUTES. SERVE WARM WITH PRESERVES OF YOUR CHOICE.
    5. 10 SCONES
      SOURCE: BON APETITE MAGAZINE


 

 

 


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