Tea Scones Recipe
- 2 cups cake flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 1 large egg
- 7 tablespoons (about) cold milk (do not use low-fat or nonfat)
- Preheat oven to 400°F. Sprinkle baking sheet lightly with flour. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat egg and 7 tablespoons milk in small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist and adding 1 more tablespoon milk if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-inch round about 3/4 inch thick. Transfer round to prepared baking sheet. Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
- Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature.
