Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter
1/2 cup raisins (optional)
2 eggs
1/2 cup milk
1 eggs, beaten with
1 pinch salt
Directions:
In a large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or fingertips, rub in butter until mixture resembles coarse crumbs.
Stir in raisins (optional).
Make a well in the centre of the flour mixture.
In a small bowl, use a fork to beat eggs and milk until blended; pour into well.
Use fork to mix with quick, light strokes to make a soft, slightly sticky dough.
Press dough into ball and knead gently on floured surface 10 times.
Pat dough into 3/4 inch thick circle.
Cut out, using 1 1/2 inch floured round cutter.
Place rounds on greased baking sheet.
Brush tops of scones lightly with glaze, and bake in 425 degree F oven for 15 minutes or until golden.
Serve with strawberry preserves, clotted cream and tea.
Servings: 12
Time preparation: 25 min.
Time total: 40 min.