I got this recipe from Chef Darren McGrady, Princess Diana's former personal chef. Scones are so easy and great for breakfast with butter, jam and creme fraiche or whipped cream.
ENGLISH TEA SCONES
1 lb all-purpose flour
5 oz soft butter
4 oz extra fine granulated sugar
4 tsp baking powder
1 egg
1/4 to 1/2 pint of milk
1 egg yolk for glazing
Set the oven to 350 degrees. In a large bowl, add the flour, baking powder and sugar. Add and rub in the butter until it resembles fine breadcrumbs.
Make a well in the center and add the beaten egg and about 1/4 pint of milk. With a metal spoon bring the mixture together making sure you do not over mix it or you will tighten the dough.
If the mixture is a little dry add more of the milk but not more than the extra 1/4 pint. (You don't want the mix too dry, or too set that it sticks to the rolling pin.)
Lightly dust the table with flour and roll out the dough to about 1 " thick. Then cut using a 2" round cookie cutter. Place on a baking sheet about 1" apart and brush the tops with the beaten egg yolk.
Bake for about 15- 20 minutes. When cooked, lift onto a wire rack to cool.
Serve hot from the oven with lots of butter or allow them to cool. Then split in half and sandwich with strawberry preserve and clotted cream or whipped heavy cream. Dust with confectioner's sugar.
Makes about 16.
5 oz soft butter
4 oz extra fine granulated sugar
4 tsp baking powder
1 egg
1/4 to 1/2 pint of milk
1 egg yolk for glazing
Set the oven to 350 degrees. In a large bowl, add the flour, baking powder and sugar. Add and rub in the butter until it resembles fine breadcrumbs.
Make a well in the center and add the beaten egg and about 1/4 pint of milk. With a metal spoon bring the mixture together making sure you do not over mix it or you will tighten the dough.
If the mixture is a little dry add more of the milk but not more than the extra 1/4 pint. (You don't want the mix too dry, or too set that it sticks to the rolling pin.)
Lightly dust the table with flour and roll out the dough to about 1 " thick. Then cut using a 2" round cookie cutter. Place on a baking sheet about 1" apart and brush the tops with the beaten egg yolk.
Bake for about 15- 20 minutes. When cooked, lift onto a wire rack to cool.
Serve hot from the oven with lots of butter or allow them to cool. Then split in half and sandwich with strawberry preserve and clotted cream or whipped heavy cream. Dust with confectioner's sugar.
Makes about 16.
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