Prep 25 mins
Cook 15 mins
This recipe is George McNeill's of the Royal York Hotel in Toronto. If you like scones, this is worth making! Enjoy with afternoon tea or bedtime snack.
- 2 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup cold butter
- 1⁄2 cup raisins (optional)
- 2 eggs
- 1⁄2 cup milk
- 1 egg, beaten with
- 1 pinch salt
- In a large bowl, combine flour, sugar, baking powder and salt.
- With pastry blender or fingertips, rub in butter until mixture resembles coarse crumbs.
- Stir in raisins (optional).
- Make a well in the centre of the flour mixture.
- In a small bowl, use a fork to beat eggs and milk until blended; pour into well.
- Use fork to mix with quick, light strokes to make a soft, slightly sticky dough.
- Press dough into ball and knead gently on floured surface 10 times.
- Pat dough into 3/4 inch thick circle.
- Cut out, using 1 1/2 inch floured round cutter.
- Place rounds on greased baking sheet.
- Brush tops of scones lightly with glaze, and bake in 425 degree F oven for 15 minutes or until golden.
- Serve with strawberry preserves, clotted cream and tea.
These were richer than I am used to, and would add the raisins if I made them again. I would also skip the egg yolk glaze and use milk instead, they came out darker than I anticipated and I thought I had burned them. Next time I will sift the flour, I think that may explain the odd texture. They were tasty, so I will make them again but with the changes. I'll still use my old scone recipe as a stand by because I know it off by heart, but it's always good to have a choice isn't it?