Wonderful Scones

This is one of our very favorite scone recipes that my daughters like to make for our Mother's Day Tea. Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).

Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious Scones.

Wonderful Scones

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1 cup raisins
3 eggs, divided
1 cup plus 1 tablespoon milk, divided

Preheat oven to 450 degrees F. Spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in raisins. In a medium bowl, beat 2 eggs lightly with 1 cup milk. Add to flour mixture; stir just until mixed.

On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet. NOTE: When making scones, work the dough quickly and do not over mix.

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

In a small bowl, combine 1 egg and 1 tablespoon milk; brush onto scones. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 12 to 14 scones.