Title: Traditional english scones
 Categories: Breads
      Yield: 10 Servings
 
  2 1/2 c  All purpose flour
    1/2 c  Bread flour
      6 tb Sugar
  1 1/2 tb Baking powder
    3/4 ts Salt
  4 1/2 tb Chilled unsalted butter, cut
           -into pieces
      1    Whole milk
      2 lg Eggs
      1 lg Egg yolk
      1 c  Raisins (optional)
      1    Egg yolk beaten with 2 Tbsp
           -water
           Strawberry Preserves
 
  Servings:  10
  
  Preheat oven to 375 degrees F.  Butter and flour heavy large cookie
  sheet. Mix first 5 ingredients in large bowl. Add butter and cut in
  until mixture resembles fine meal. Add milk, eggs and yolk, then
  raisins, and mix until thoroughly incorporated.  Turn dough out onto
  lightly floured surface. Press dough into 1-inch-thick round. Cut out
  rounds using floured 3-inch round cookie cutter.  Gather scraps and
  re-form into 1-inch-thick round. Cut out more rounds.
  
  Transfer rounds to prepared baking sheet, spacing evenly. Brush with
  glaze. Refrigerate 15 minutes. Bake until golden brown, about 25
  minutes. Serve scones warm with berry preserves.
  
  Makes about 10. From Bon Apetite magazine.