There is nothing better for afternoon tea than freshly baked flaky scones. Good with fruit preserves and butter, clotted cream, or thickly whipped heavy cream and berries.
Yield : Makes 8 scones
Prep Time : 25 mins
Cooking Time : 20 mins
Ingredients
- 1 2/3 cups all purpose flour, plus more for rolling
- 2 tbsp sugar
- 1½ tsp baking powder
- ½ tsp salt
- 4 tbsp cold butter, diced
- ¼ cup raisins
- 2/3 cup whole milk
- 1 large egg, beaten, for glazing
Special Equipment :
- 2½ in (7cm) diameter cookie cutter
Directions
1. Preheat the oven to 425°F (220°C). Sift the flour, sugar, baking powder, and salt into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse bread crumbs. Stir in the raisins and make a well in the center. Pour in the milk and stir quickly to make a soft dough.
2. Gently and briefly knead the dough on a lightly floured work surface until it is smooth. Pat into a round about 1in (2.5cm) thick.
3. Cut rounds from the dough using a 2½ in (7cm) diameter cookie cutter and place on a baking sheet. Gather up the scraps, pat out, and cut out more scones until all of the dough is used.
4. Brush the tops lightly with the beaten egg. Bake for 12-15 minutes, or until golden in color. Transfer to a wire rack and serve warm.
Notes
Shaping scones : When cutting out the dough, make clean cuts so the scones rise evenly. Press the cutter straight down and do not twist it.
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