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Traditional English Scones No. 71 Yields 10 Scones

A home-style Traditional English Scones No. 71 Yields 10 Scones made with Flour All Purpose Whole Milk, Bread Flour Large Eggs, Tbls Sugar Large Egg Yolk, Tbls Baking Powder Raisins, and Salt Egg Yolk Beaten With. Keep it handy for the next time you cook it.

Ingredients

• 2 1/2 cup
• 1/2 cup
• 6
• 1 1/2
• 3/4 tsp
• 4 1/2

Method (preview)

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Butter and flour a large, heavy cookie sheet.

3. 3

   Mix the first 5 ingredients in large bowl.

4. 4

   Cut in the butter until the mixture resembles fine meal.

5. 5

   Stir in the milk, eggs and yolk.

6. 6

   Add the raisins.

7. 7

   Mix until thoroughly incorporated.

8. 8

   Turn dough out onto lightly floured surface.

9. 9

   Roll the dough into a 1" thick round.

10. 10

    Cut out rounds using floured 3" round cookie cutter.

11. 11

    Gather scraps and re-form into a 1" thick round.

12. 12

    Cut out more rounds.

13. 13

    Transfer the rounds to the prepared cookie sheet, spacing evenly.

14. 14

    Brush with glaze.

15. 15

    Refrigerate 15 minutes.

16. 16

    Bake until golden brown, about 25 minutes.

17. 17

    Serve scones warm with berry preserves.