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  Added: May 16, 2007  •  Visited (286)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rich Tea Scones
What You Need:
  • 1 tablespoon butter, softened
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup sugar
  • 1 teaspoon salt
  • 6 tablespoons butter, cut into ¼-inch bits and thoroughly chilled
  • 1 egg
  • 1 egg yolk
  • ½ cup milk
  • 1 egg white

  • How To Cook:
    1. Preheat the oven to 400°F. Using a pastry brush, coat a large baking sheet with the softened butter and set it aside.

    2. Sift the flour, baking powder, sugar and salt together into a large chilled mixing bowl. Add the butter bits and, with your fingertips, rub the flour mixture and butter together until they look like flakes of coarse meal.

    3. With a whisk or fork beat the egg and egg yolk together until they froth. Beat the milk into the egg mixture and pour it over the flour mixture. With your hands or a large spoon, toss together until the dough can be gathered into a compact ball.

    4. Dust lightly with flour and on a lightly floured surface roll the dough out into a ½-inch-thick circle. With a cookie cutter or the rim of a glass, cut the dough into 2-inch rounds.

    5. Reroll and cut the scraps into similar rounds. Place the rounds about 1 inch apart on the baking sheet. With a fork beat the egg white briskly and then brush it lightly over the tops of the rounds.

    6. Bake in the middle of the oven for 15 to 20 minutes, or until light brown. Serve at once on a heated platter.

    To Make: about 12 scones
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Dish » Cake & Muffins



     




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