Prep 30 mins
Cook 25 mins
For ZAAR World Tour - England Recipe source: Saveur (May 2005)
- Preheat oven to 400- degrees F.
- In a large bowl whisk together flour and sugar.
- Using a pastry cutter or two knives, work butter into flour until it resembles coarse meal.
- In a small bowl whisk egg and milk together.
- Add one cup of the milk/egg mixture to the flour/butter mixture, mixing with your hands until a soft dough is formed, adding milk by the tablespoons if needed. Reserve remaining milk mixture.
- Transfer dough to a floured board.
- Pat dough into 1-inch thick rectangle.
- Using a 3-inch round cookie cutter (or a coffee mug), cut out the scones. Gather remaining dough and repeat until you use up all the dough. You should get 12 scones.
- Put scones on a lightly floured cookie sheet about 1/2 inch apart. Brush tops of scones with remaining milk mixture.
- Bake for 20-25 minutes or until golden brown.
- Transfer to a cooling rack to cool.
- Serve scones with jam or cream.
Reviewed for ZWT6. A good old-fashioned scone. Served with fresh whipped cream and strawberry jam.
Very light and fluffy scones. Served with homemade strawberry preserves and whipped cream they were a big hit. I made homemade self-rising flour using the following formula: Basically self-rising flour is all-purpose flour with added salt and leavening. Substitute for one cup of self-rising flour in any recipe: 1) Place in a measuring cup: 1-1/2 teaspoons baking powder 1/2 teaspoon salt 2) Add enough all-purpose flour to equal 1 cup. I just multiplied it by 7 and then measured the required amount of flour for this recipe. It worked great. Great brunch or high tea recipe.