Traditional English Scones    No. 71                  Yields 10 Scones
 
  2 1/2 cups      flour, all purpose         1 cup       whole milk
    1/2 cup       bread flour                2 large     eggs
      6 tbls      sugar                      1 large     egg yolk
  1 1/2 tbls      baking powder              1 cup       raisins (optional)
    3/4 tsp       salt                       1           egg yolk beaten with
  4 1/2 tbls      butter, chilled, un-       2 tbls      water, (glaze)
                  salted, cut in pieces                  Strawberry preserves
 
 Preheat the oven to 375 degrees.
 Butter and flour a large, heavy cookie sheet.
 Mix the first 5 ingredients in large bowl.
 Cut in the butter until the mixture resembles fine meal.
 Stir in the milk, eggs and yolk.
 Add the raisins.
 Mix until thoroughly incorporated.
 Turn dough out onto lightly floured surface.
 Roll the dough into a 1″ thick round.
 Cut out rounds using floured 3″ round cookie cutter.
 Gather scraps and re-form into a 1″ thick round.
 Cut out more rounds.
 Transfer the rounds to the prepared cookie sheet, spacing evenly.
 Brush with glaze.
 Refrigerate 15 minutes.
 Bake until golden brown, about 25 minutes.
 Serve scones warm with berry preserves.

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