Traditional English Scones  

 

Ingredients:
2 cups All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Granulated sugar
1/2 cup Butter -- cut in pieces
2 Egg yolks
2 Ggs
4 tablespoons Milk
1 cup Heavy cream
1 tablespoon Powdered sugar
1/2 teaspoon Vanilla extract

 

Direction:
All-fruit Apricot spread Sift together flour, baking powder, salt and granulated sugar in large bowl. Add butter and mix with electric mixer on low speed (or by hand, with pastry blender) until mixture resembles
coarse cornmeal. Stir in currents. In small bowl, beat egg yolks, 1 egg and milk until blended; pour over flour mixture. Mix lightly until mixture holds together; form into ball. Preheat oven to 375 degrees. Roll out dough until 3/4 -inch thick. Use 2-1/2-inch round metal cutter to make at least 9 scones (reroll scraps until all dough is used). Place scones on greased baking sheet. Beat remaining egg; brush over scones. Bake until golden brown, 14 to 18 minutes. Cool on rack for at least 15 minutes before serving.
Whip cream with powdered sugar and vanilla extract. Serve scones with whipped cream and all-fruit apricot spread.