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Scones

Scones

These flaky blonde biscuits keep with Olde English tradition.

Oxmoor House JANUARY 1996

  • Yield: 1 1/2 dozen

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 cup sugar
  • 1 cup butter
  • 1/2 cup golden raisins
  • 2/3 cup milk
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons sugar
  • Raspberry Preserves
  • Whipping cream, lightly whipped

Preparation

Combine first 3 ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Stir in raisins. Combine 2/3 cup milk and egg, stirring with a wire whisk. Gradually add milk mixture to flour mixture, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 4 times.

Roll or pat dough to 1" thickness; cut with a 2" biscuit cutter. Place dough cutouts on a lightly greased baking sheet. Brush with 1 tablespoon milk, and sprinkle with 2 teaspoons sugar.

Bake at 350° for 15 minutes or until barely golden. Let cool slightly on a wire rack. Serve warm with Raspberry Preserves and whipped cream.

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