Breakfast Scones RecipeOrigin: Britain Period: Traditional |
Ingredients:
500ml ice water 
Breakfast Scones Preparation:Method:Sift together the flour, baking powder and salt into a bowl. Cube the butter and add to the flour mixture then cut-in with a knife or rub-in with your fingers until the mixture resembles fine breadcrumbs. Stir the sugar to combine then add the raisins, nutmeg and lemon extract. Add the ice water and stir to combine. Turn the dough onto a floured work surface and roll out to about 3cm thick. Cut into squares about 5cm per side then halve these into triangles. Place the triangles on well-greased baking sheets. Whisk the eggs and milk together and use to brush over the tops of the scones. Sprinkle generously with sugar then place in an oven pre-heated to 200°C and bake for about 10 minutes, or until golden brown. Serve immediately with butter and marmalade. |
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