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Basic Tea Scones




Source of Recipe


internet


List of Ingredients




1 Tbs (15 ml) softened butter
2 1/2 cups (625 ml) self-rising flour
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) salt
3 Tbs (43 ml) lard or butter, cut into 1/4-inch (5 mm) bits and thoroughly chilled
1 egg
1/2 cup (125 ml) milk
1/4 cup (60 ml) dried currants (optional)


Recipe





Grease a large baking sheet with the butter and set aside. In a large chilled mixing bowl combine the flour, sugar, salt and lard. Rub the flour and lard together with your fingertips until the mixture looks like flakes of coarse meal. Beat the egg until it froths and set 1 tablespoon (15 ml) of it aside in a small dish. Beat the milk into the remaining egg and add to the flour mixture (along with the currants, if used). Mix gently until the dough can be made into a ball. On a lightly flowered surface roll the dough, handling it as little as possible, to 1/4 inch (5 mm) thickness. Using a cookie cutter or rim of a glass, cut into 2-inch (5 cm) rounds. Re-roll and do the same with the scraps. Place rounds about 1 inch (3 cm) apart on the baking sheet and brush lightly with the reserved beaten egg. Bake in the middle of a preheated 400F (200C) oven for about 15 minutes, or until light golden brown. Best served immediately. Makes about 12 scones.