English
Tea Scones
Prep. Time: 1:30
Serves: 9-12
1/2 cup currants
OR raisins
1 egg - beaten
1 Tbls. water
1 pinch salt
3 cups bread flour OR all-purpose flour
1 1/2 Tbls. baking powder
1 tsp. salt
3/8 cup granulated sugar
1/3 cup cold butter
3 lrg. eggs
3/8 cup evaporated milk
bread flour OR all-purpose flour - as needed
coarse sugar - as needed
-Soak currants or raisins in warm water for 10 minutes; drain and pat
dry with paper towels; sprinkle with just enough flour to coat; set aside.
-Combine beaten egg, water, and a pinch of salt; set
aside.
-Sift together flour, baking powder, 1 tsp. salt, and
sugar in large bowl.
-Cut in the butter with pastry blender or fork until it
resembles coarse bread crumbs.
-Stir in currants or raisins and coat thoroughly.
-Beat together 3 eggs and milk; add to flour mixture;
stir to blend into a soft dough.
-Turn dough out onto a well-floured board. Dough will be
very sticky.
-Cover dough with plastic wrap and allow dough to rest
for 15 minutes.
-Gently knead dough and add enough flour, a little at a
time, until it holds together without sticking to your
fingers.
-Pat out dough 3/4" - 1" thick.
-Using 3" round biscuit cutter or glass that has
been dipped in sugar, cut dough into rounds.
-Remove excess flour from top and bottom of rounds with
pastry brush.
-Place on ungreased baking sheet.
-Brush each round with prepared egg wash and sprinkle
with the coarse sugar.
-Bake in 375 degree oven for 12-17 minutes, or until
light golden brown on top.
-Remove from baking sheet immediately to wire rack to cool.
Notes: Freezes well. To warm frozen scones, bake in 325 degree oven for 15 minutes.
Do not reproduce or reprint content within this web site without consent from the Webmaster.