Traditional English Scones
2 1/2 cups flour, all purpose;
1/2 cup bread flour;
6 tbls sugar;
1 1/2 tbls baking powder;
3/4 tsp salt ;
4 1/2 tbls butter, chilled, unsalted, cut in pieces;
1 cup whole milk; 2 large eggs;
1 large egg yolk;
1 cup raisins (optional);
1 egg yolk beaten with 2 tbls water, (glaze]
Strawberry preserves;
Preheat the oven to 375 degrees.
Butter and flour a large, heavy cookie sheet.
Mix the first 5 ingredients in large bowl.
Cut in the butter until the mixture resembles fine meal.
Stir in the milk, eggs and yolk.Add the raisins.
Mix until thoroughly incorporated.
Turn dough out onto lightly floured surface.
Roll the dough into a 1" thick round.
Cut out rounds using floured 3" round cookie cutter.
Gather scraps and re-form into a 1" thick round.
Cut out more rounds.
Transfer the rounds to the prepared cookie sheet,
spacing evenly.Brush with glaze.
Refrigerate 15 mins.
Bake until golden brown, about 25 mins.
Serve scones warm with berry preserves.