I saw this recipe in the New York times. It seems with the royal wedding coming up British cooking is in style.
3 cups self rising flour; 2 tsp. baking powder; 1/4 tsp. salt; 1/4 cup sugar; 4 ounces unsalted butter at cool room temperature; 1 cup plus 1 tblsp. whole milk; 1 egg yolk.
In bowl sift together flour, baking powder and salt. Whisk in sugar. Cut butter in bits and work with fingertips or pastry blender until crumbly.
Gradually add 1 cup of millk; knead lightly by hand to make a smooth dough. Wrap in plastic and refrigerate for 20 minutes.
Heat oven to 425 degrees. Grease a baking sheet with butter; roll dough to 3/4 in thickness; use a 2 or 3 in cutter to punch out scones. Beat the egg yolk and brush on the scones. Place on baking sheet and bake 10 to 12 minutes until risen and golden brown.
Enjoy!!
3 cups self rising flour; 2 tsp. baking powder; 1/4 tsp. salt; 1/4 cup sugar; 4 ounces unsalted butter at cool room temperature; 1 cup plus 1 tblsp. whole milk; 1 egg yolk.
In bowl sift together flour, baking powder and salt. Whisk in sugar. Cut butter in bits and work with fingertips or pastry blender until crumbly.
Gradually add 1 cup of millk; knead lightly by hand to make a smooth dough. Wrap in plastic and refrigerate for 20 minutes.
Heat oven to 425 degrees. Grease a baking sheet with butter; roll dough to 3/4 in thickness; use a 2 or 3 in cutter to punch out scones. Beat the egg yolk and brush on the scones. Place on baking sheet and bake 10 to 12 minutes until risen and golden brown.
Enjoy!!