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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