Makes9 scones
- Active time:30 min
- Start to finish:1 1/4 hr
October 2009
-
2 1/3
cup
all-purpose flour (10.7 oz)
-
1/4
teaspoon
salt
-
5
tablespoons
unsalted butter, cut into bits
-
6
tablespoons
sugar, plus 1/2 teaspoon
-
1
tablespoon
baking powder (2/3 oz)
-
1
cup
sultanas (golden raisins; 5 oz)
-
6
tablespoons
whole milk
-
1/2
cup
heavy cream
-
1
large egg
-
Preheat oven to 475°F and put rack in middle position.
-
Put the flour, salt, and butter in a large bowl and blend with your fingertips until mixture resembles coarse meal. Add baking powder and 6 tablespoons sugar and toss to distribute evenly. Add sultanas and toss again.
-
Add milk and cream to bowl and stir into flour mixture until dough comes together.
-
Turn out dough onto a lightly floured work surface and knead gently 15 seconds. Pat dough into a 7-inch square and let rest, covered with a cloth, 15 minutes.
-
Divide into 9 squares with a knife and transfer scones to a parchment-paper-lined baking sheet, arranging them 2 inches apart.
-
Whisk egg and remaining 1/2 teaspoon sugar in a small bowl then brush on tops of scones. Wait 2 minutes for glaze to set and brush again.
-
Reduce oven temperature to 400°F and bake scones 5 minutes.
-
Reduce oven temperature again to 375°F and bake scones until puffed and golden, 15 to 18 minutes more.
Cooks' Note: Scones are best eaten freshly made. Left over scones can be halved and toasted. For smaller scones, cut dough into 16 squares.
