Tea Scones sounds so classy when they are actually an easy recipe and basically, a very, very good biscuit. They do look great on the snack plate with a cup of coffee or a glass of cold, milk. It is an unusually cool day for July so that kind of weather always makes me think of baking!
Tea Scones
1 tablespoon butter, softened
2 cups all-purpose flour
2 teaspoon baking powder
1/4 cup granulated sugar
1 teaspoon salt
6 tablespoons butter, diced into bits and thoroughly chilled - Important!
1 whole egg
1 egg yoke
1/2 cup milk (no lower that 2% milk)
1 teaspoon vanilla extract
1 egg white
Sugar for sprinkling.
Oven should be preheated to 400 degrees.
Grease a large cookie or baking sheet with the tablespoon of butter. Cutting calories? Use vegetable spray.
Combine the dry ingredients in a large mixing bowl. Add the bits of butter and mix with a fork or even your fingers to form a crumbly mixtures. Don't overdo it or let it get melted. Beat the egg and egg yolk together in a small bowl. Beat the milk and vanilla into the eggs. Pour it over the flour mixtures. With a spoon (I like those wooden mixing spoons that don't get warm.) gentlly combine the ingredients until the dough gathers together.
On a lightly dusted working surface, roll the dough out to about 1/2-inch thick. With a 2-inch round cookie cutter (or a handy glass!) cut out rounds of dough and place them about 1-inch apart on the prepared baking sheet. Reroll dough and repeat.
Beat the egg white until it is frothy and use it to lightly brush the tops of the scones. Sprinkle with sugar and bake for approximately 15-20 minutes depending on your oven. They should be light brown. Serve at once or at room temperature.
Ideas . . .
Sprinkle the tops with a cinnamon/sugar mix
Add grated lemon or orange zest to the dough.
Drizzle a citrus icing on the warm scones.
Add 1/4 cup of finely chopped nuts to the dough.
Add 1/4 cup of tiny chocolate chips to the dough.
Grind up 1/4 cup of raisins and mix them into the dough.
