Traditional English Scones
Traditional English Scones recipe
Yield
14 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
bread flour
|
|
| 6 | tablespoons |
sugar
|
|
| 1 ½ | tablespoons |
baking powder
|
*
|
| ¾ | teaspoon |
salt
|
|
| 4 ½ | tablespoons |
butter
chilled, cut into pieces |
|
| 1 | cup |
milk
whole |
|
| 2 | large |
eggs
large |
|
| 1 | each |
egg yolks
large |
*
|
| 1 | cup |
raisins, seedless
optional |
|
| 1 | cup |
strawberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 118 | ml |
bread flour
|
|
| 9E+1 | ml |
sugar
|
|
| 23 | ml |
baking powder
|
*
|
| 3.8 | ml |
salt
|
|
| 68 | ml |
butter
chilled, cut into pieces |
|
| 237 | ml |
milk
whole |
|
| 2 | large |
eggs
large |
|
| 1 | each |
egg yolks
large |
*
|
| 237 | ml |
raisins, seedless
optional |
|
| 237 | ml |
strawberry jam
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Butter and flour heavy large cookie sheet.
Mix first 5 ingredients in large bowl.
Add butter and cut in until mixture resembles fine meal.
Add milk, eggs and yolk, then raisins, and mix until thoroughly incorporated.
Turn dough out onto lightly floured surface.
Press dough into 1-inch-thick round. Cut out rounds or squares using floured 3-inch round or square cookie cutter.
Gather scraps and re-form into 1-inch-thick round.
Cut out more biscuits.
Transfer rounds to prepared baking sheet, spacing evenly.
Brush with glaze. Sprinkle with sugar if desired.
Refrigerate 15 minutes. Bake until golden brown, about 25 minutes.
Serve scones warm with berry preserves.
Makes about 10.
