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Anton Edelmann's Scones Recipe

by Global Cookbook

Ingredients

1 3/4 c. all-purpose flour plus more 4 tsp baking pwdr 5 Tbsp. unsalted butter 5 Tbsp. sugar

1/2 c. currants (optional) 2/3 c. lowfat milk 1 lrg Lightly-beaten egg yolk for glaze Clotted cream for serving Strawberry jam for serving

Directions

1. Heat oven to 400 degrees. Line baking pan with a Silpat (French nonstick baking mat). Sift flour and baking pwdr into a medium bowl. Rub butter and sugar into flour to create a fine crumble. Make a well in center, and add in lowfat milk and currants. Knead gently together, being careful not to overmix. (Dough will be sticky.)
2. On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 min.
3. Bake till risen and lightly golden brown on top, 12 to 15 min. Remove to a rack to cold. Serve hot with clotted cream and strawberry jam.
4. This recipe yields 8 servings.

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