Ollie's English Scones

Yield: 4 large scones

INGREDIENTS

  • 225g Unified Mills Bread Flour, sifted
  • 1 1/2 tsp cream of tartar
  • 75g cold, unsalted butter, grated (about 51/3 Tbs butter)
  • 40g light brown sugar
  • 50g raisins (optional)
  • 2 tbs whole milk, cold (or buttermilk, or yogurt.)
  • 2 eggs

DIRECTIONS

  • Preheat the oven to 400 F. Whisk together flour, baking powder, cream of tartar and salt in a large bowl.
  • Using the large holes of a box grater, grate butter into the flour bowl. Use your fingers to rub the butter into the flour to create a sandy, crumby texture.
  • Add sugar.
  • Add raisins if using. (Or whatever you like! Cheese, cranberries, etc.)
  • In small bowl combine milk with 1 beaten egg.
  • Add liquid to the flour bowl slowly, feeling the dough throughout to make sure it doesn’t become too wet. (You might not need the full amount of liquid.) Mix gently with a small rubber spatula or your hands, making sure not to overwork the dough. Gently bring the dough together in the bowl with your hands. Make sure the dough has just enough liquid to come together - but no more.
  • Place the dough on a lightly floured surface. Pat or roll lightly, to an inch thickness. (Don’t knead. You want the dough to remain light and airy.)
  • Cut out the individual scones with a biscuit cutter or glass. If using a glass, punch down firmly into the dough but DO NOT twist the glass. (Twisting hinders the rise.)
  • Place the scones on a baking pan lined with parchment paper. Beat the second egg and use a pastry brush to brush just the top of each scone. This gives them a golden sheen. (Don’t paint the sides! That will hinder the rise.)
  • Bake for 15 minutes.
  • Enjoy, while still warm, with clotted cream, butter, jam - however you like!