English Tea Scones
Serving Size: 12 pieces
Preheat oven to 425° F (220° C).
- 2 cups flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 egg - slightly beaten
- 1/2 cup milk
- 1 cup raisins
Combine dry ingredients.
Cut in butter with pastry blender until dough resembles coarse crumbs.
Stir in milk, egg and raisins.
Mix until well blended.
On floured pastry cloth, knead dough 30 seconds.
Roll to 1/2 inch thickness .
Cut with round biscuit cutter (2 inches diameter).
Brush tops with beaten egg for shiny tops.
Bake on ungreased cookie sheet for 10 - 12 minutes.
Serve warm with butter or clotted cream and strawberry jam.