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TEA SCONES

Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Delicious served warm with butter and jam at teatime. Equally good plain or with raisins or dried cranberries.
Makes about 1 dozen scones.


Ingredients

• 2 cups oil-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter or margarine
• 1 egg
• 2/3 cup milk or light cream
• 1/2 cup raisins or dried cranberries (optional)


Directions

Preheat the oven to 425°F.

In a mixing bowl, stir together the flour, sugar, baking powder, and salt until well blended.

Cut in the butter until the mixture is crumbly. In a separate bowl, beat the egg lightly, then stir in the milk.

Reserve 1 tablespoon of the egg mixture for glazing and add the remainder to the dry ingredients all at once.

Stir with a fork until a soft dough forms. Fold in the dried fruit, if using.

Gather the dough into a ball and turn it out onto a lightly floured surface. Knead a few times, adding a bit more flour as necessary until the dough is smooth and no longer sticky. Pat down or roll out to about a 1/2-inch thickness. Cut with a round cutter and place on an ungreased cookie sheet.

Brush the tops with the reserved egg mixture.

Bake for 12 to 14 minutes, or until golden brown.