Scones

Ingredients

• 3 cups all purpose flour
• 3 tbsp sugar
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup chilled unsalted butter, cut into ¼ inch pieces
• 1 cup raisins
• 3 eggs divided
• 1 cup and 1 tbsp milk, divided

Method

1. Preheat oven to 450°F. Spray large baking sheet with vegetable oil cooking spray.
2. In large bowl, combine flour, sugar, baking powder, and salt.
3. With pastry blender or two knives, cut butter into flour mixture until the particles are the size of small peas. Stir in raisins.
4. In a medium bowl, beat 2 eggs lightly with 1 cup of milk.
5. Add to flour mixture, stir until just mixed.
6. On a lightly floured surface, knead dough gently. Pat or roll out onto a circle ½ inch thick.
7. Using a lightly greased and floured 3 inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible.
8. Dip cutter into flour as often as necessary to keep dough from sticking.
9. Push scraps of dough together so that edges join, firmly pinch edges with fingertips to make a partial seal.
10. Pat remaining dough ½ inch thick and continue to cut rounds.
11. Space 1" apart on prepared baking sheet.
12. Work with the dough quickly and don't over mix.
13. In small bowl, combine 1 egg and 1 tbsp milk and brush onto scones.
14. Bake 15-18 minutes or until golden brown. Remove from oven and serve warm with jam and cream.

Note: Makes 12-14 scones.