From: Joan
May I please have a recipe for Scones.

This is a TNT - delicious!

English Tea Scones

3 cups flour (bread flour preferably but all-purpose flour will do)
1 1/2 tablespoons baking powder
3/8 tablespoon salt
6 tablespoons cold butter
3/8 cup granulated sugar
2 tablespoons sugar, coarse sugar for tops
1/2 cup currants, or raisins
3 large eggs
3/8 cup evaporated skim milk
egg wash
1 lg egg, beaten with 1 tbsp water and pinch salt
clotted cream, jam, butter

Soak currants or raisins in warm water about 10 minutes. Drain well and
dry. Sprinkle with a little flour to coat. Prepare egg wash, set aside.
Sift flour, baking powder, salt, and 3/8 cup sugar together in large
bowl. Cut in the butter with pastry blender or fork, until it looks like
coarse bread crumbs (do not cut butter in too fine). Stir in currents or
raisins and coat thoroughly. Combine 3 eggs and the milk - add to flour
mixture and stir to blend into a soft dough. Turn dough out onto a
well-floured board (bread flour preferable); dough will be very sticky.
Cover with plastic wrap and allow dough to rest for 15 minutes. After
rest period, gently knead and add enough flour, a little at a time, until
it holds together without sticking to your fingers. Pat out dough 3/4 to
1 inch thick. Using 3-inch biscuit cutter or other sharp-edged object
that has been dipped in sugar, cut dough into rounds. Remove excess flour
from top and bottom of rounds with pastry brush. Place on ungreased
baking sheet. Brush each round with egg wash and sprinkle each round with
the 2 Tablespoons coarse or granulated sugar. Bake at 375 degrees
(regular oven) or 325-degree convection oven for 12 to 17 minutes or
until a lovely, light golden brown on top. Remove from baking sheet
immediately to wire rack to cool. These scones freeze well. To serve from
freezer, preheat oven to 325 degrees, place on baking sheet and warm for
15 minutes.

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