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
- PREHEAT OVEN TO 375°.BUTTER AND FLOUR LARGE COOKIE SHEET AND SET ASIDE.
- 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.
- 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.
- 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.
- 10 SCONES
SOURCE: BON APETITE MAGAZINE
|
Â
Â
Â
|