Ingredients: |
Ingredients: 1 egg plus 1 egg yolk
1/2 c. milk
2 c. sifted all-purpose flour
2 tsp. double-acting baking powder
1/2 tsp. salt
1/4c. granulated sugar
3oz. (3/4 stick) unsalted butter, cold, firm, cut into 1/2 in. squares (do ahead & refrigerate)
1/4c. currants (dried cranberries or chopped
walnuts can be substituted)
Additional granulated sugar to sprinkle over the tops
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Directions: |
Directions:Adjust rack to the middle of the oven and preheat to 450º F. Line a cookie sheet / jelly-roll pan with baking pan liner paper, or use it unlined and unbuttered. No foil.
In a small bowl, beat the egg and yolk just to mix. Mix in the milk and set aside.
Sift together, into a wide bowl, the flour, baking powder, salt and sugar. Add the butter and, with a pastry blender, cut until the mixture resembles coarse meal; some of the butter particles may be the size of dried split peas. Stir in the currants. Form a well in the middle.
Add the egg mixture all at once to the well and with a fork stir quickly only until the dry ingredients are barely moistened. Do not stir one bit more than necessary. The mixture will be quite moist.
Drop rounded tablespoons of batter at least 1 inch apart and sprinkle the tops lightly with a bit of additional sugar.
Bake for 15 minutes, only until the scones are lightly (and unevenly) golden. Serve immediately. Delicious plain, or with butter and preserves or marmalade. Good the next day, split and reheated under the broiler.
Note: much can be done ahead of time and refrigerated overnight: eggs and milk can be mixed; the butter can be cut into the flour mixture. The two mixtures can be quickly stirred together before baking. |
This recipe for Scones (Dropped, not rolled) is from