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Recipe Sunday so British - Scones

In 2010, I just realized a first.
And yes, do you realize, since my installation in older Britons, I have never made scones with my small hands.
Shame on me, I know. Because if there is a "cake" British, it's The scone, king of tea time.

And then there is no easier to do! Go ahead, you can eat any time of day. Personally, I prefer it to Sunday breakfast.

For twenty scones, you need

225 g raising flour *
1 teaspoon baking powder
25 g sugar 1 pinch salt

75 g salted butter 50 g soft
raisins
5 cup whole milk 1 egg beaten

For gilding:
1 egg yolk beaten with 1 tablespoon milk *

If you do not have in raising flour hand (like me), take the flour to which you added a packet of baking powder (11g).

Preheat oven to 180 ° C (gas mark 6).
Place flour, yeast and sugar in large bowl.
Add the butter and incorporate with your fingertips until the dough resembles a coarse crumbs.

Add raisins, beaten egg and half the milk. Mix until a ball. The dough should be soft but not sticky. If it is too dry, gradually add remaining milk.
Flour the work surface. Roll out the dough scones on a thickness of 1 cm. Expand circles 5 cm in diameter, using a pastry cutter or a glass and place them on a plate Cooking turning.
Reformer with a ball falls, then expand again spread to other circles.
Brush the circles with the mixture of egg yolk and milk.

Bake for 8-10 minutes until the scones are puffed and golden.
Remove the scones from the oven. Remove from baking sheet and let cool on rack.

The scones are eaten traditionally cut in half with butter or cream and jam. They are

the best out of the oven. However, if you do not want to cook everything at once, you can keep the disks of pasta in the refrigerator (two days) and cook them "on demand".