Scones

Instructions

1. In a large bowl sift together the flour, baking powder, sugar and salt. Cut softened butter into pieces and add to flour mixture. Work the butter gently into the mixture with your fingertips until combined and the texture of rough cornmeal.
2. Gently mix eggs and cream in a separate bowl. At this point you may leave scones plain or add raisins, currants, other dried fruit or fresh fruit. If you decide to add fresh fruit, such as blueberries or sliced strawberries, gently toss the fruit in a tablespoon or 2 of flour to inhibit the flow of natural juices which may change the texture of your dough. When using fresh fruit, you need to be especially careful when you add egg cream mixture, and when you pat the dough out, so as to minimize bruising the fruit.
3. Stir egg cream mixture into flour until it all comes together in a ball. Lightly flour surface and pat scone dough out until it is about ½” thick. The secret to these tender scones is not to overwork the dough.
4. Use a 2-3” cookie or biscuit cutter to cut out rounds of dough. For special occasions I use my heart shaped cutter. Place on lightly oiled pan.
5. Combine 1 egg yolk and ¼ c water and beat lightly to make an egg wash. Brush the wash on the top of each scone and then sprinkle evenly with the remaining 2 TBSP sugar.
6. Place in a 400 oven and bake for about 10-12 minutes or until golden brown on top.
7. Serve hot with lemon curd, butter, your favorite jam and clotted cream. Is it tea time yet?

• Recipe Type : All Recipes, Breakfast & Brunch, Sweets