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ENGLISH TEA SCONES




List of Ingredients



• 3 CUPS FLOUR OR BREAD FLOUR
  
• 1 1/2 TABLESPOONS BAKING POWDER
  
• 3/8 TABLESPOON SALT
  
• 6 TABLESPOONS COLD BUTTER
  
• 3/8 CUP GRANULATED SUGAR, PLUS 2 TABLESPOONS COARSE SUGAR FOR TOPS
  
• 1/2 CUP RAISINS OR CURRANTS
  
• 3 LARGE EGGS
  
• 3/8 CUPEVAPORATEDSKIM MILK
  
• EGG WASH: 1 BEATEN EGG WITH 1 TABLESPOON WATER AND PINCH OF SALT MIXED WELL)
  






Instructions



1. PREHEAT OVEN TO 375°.
   
2. SOAK CURRANTS OR RAISINS IN WARM WATER ABOUT 10 MINUTES. DRAIN WELL AND DRY. SPRINKLE WITH A LITTLE FLOUR TO COAT.
   
3. PREPARE EGG WASH AND SET ASIDE.
   
4. SIFT FLOUR, BAKING POWDER, SALT AND 3/8 CUP SUGAR TOGETHER IN A LARGE BOWL. CUT IN THE BUTTER WITH A PASTRY BLENDER OR WITH YOUR FINGER TIPS UNTIL IT LOOKS LIKE COARSE BREAD CRUMBS ( DO NOT CUT BUTTER IN TOO FINE).
   
5. STIR IN CURRANTS OR RAISINS AND COAT THOROUGHLY.
   
6. COMBINE 3 EGGS AND MILK AND ADD TO FLOUR MIXTURE AND STIR TO BLEND INTO A SOFT DOUGH. TURN DOUGH OUT ONTO A WELL FLOURED BOARD, DOUGH WILL BE VERY STICKY. COVER WITH PLASTIC WRAP AND ALLOW DOUGH TO REST FOR 15 MINUTES.
   
7. AFTER REST PERIOD, GENTLY KNEAD AND ADD ENOUGH FLOUR, A LITTLE AT A TIME, UNTIL IT HOLDS TOGETHER WITHOUT STICKING TO YOUR FINGERS. PAT OUT DOUGH 3/4 TO 1" THICK. USING A 2 1/2 TO 3" BISCUIT CUTTER OR OTHER SHARP EDGED OBJECT THAT HAS BEEN DIPPPED IN SUGAR, CUT DOUGH INTO ROUNDS. REMOVE EXCESS FLOUR FROM TOP AND BOTTOM OF ROUNDS WITH A PASTRY BRUSH.
   
8. PLACE ON UNGREASED BAKING SHEET. BRUSH EACH ROUND WITH EGG WASH AND SPRINKLE EACH ROUND WITH 2 TABLESPOONS COARSE OR GRANULATED SUGAR.
   
9. BAKE FOR APPRIXIMATELY 12 TO 17 MINUTES OR UNTIL LIGHT AND GOLDEN BROWN . REMOVE FROM BAKING SHEET IMMEDIATELY TO WIRE RACK TO COOL.
   
10. THESE SCONES FREEZE WELL. TO SERVE FROM FREEZER, PREHEAT OVEN TO 325°, PLACE ON BAKING SHEET AND WARM FOR 15 MINUTES.
    
11. NOTE: IF USING A CONVECTION OVEN, PREHEAT TO 325°
    






Final Comments


ENJOY!