British Style Scones

• 2 ¼ cups self raising flour, plus about ¼ cup for rolling out
• 1 level teaspoon baking powder
• 1 level teaspoon cream of tartar
• ⅓ cup white sugar
• 4 oz cold butter
• 1 egg
• ½ cup milk
• ½ cup golden raisins (optional)
  
  
  

Directions

1. . Heat oven to 450
2. . Place the flour, baking powder, cream of tartar and sugar in a large mixing bowl and stir well to blend
3. . Note: If using the raisins, add to the dry mixture
4. . Grate in the cold butter then work in the butter with your fingers until the mixture looks like a coarse meal
5. . Combine the egg and milk and pour into the center of the flour mixture
6. . Stir with a knife until a soft dough forms and all the flour is incorporated
7. . Turn the dough onto a board floured with the ¼ cup self raising flour and gently knead until smooth
8. . The dough should be fairly soft and will not need much kneading
9. . Using a ‘light’ hand pat out into a disk about ¾” thick and choose the size of scone you would like
10. . For smaller scones cut out 2 ½” rounds setting them onto a greased cookie sheet, re-rolling dough to make more scones
11. . Bake at 450 for about 7-10 minutes for individual scones

OR

12. . For larger scones lay the 10” disk onto the greased cookie sheet and cut 8-10 wedges in the circle
13. . Bake at 450 for about 12-15 minutes for the scored disk

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup