Scones (Best Ever)
Tony Lagouranis, author, chef, and friend of the Clipper
[Tony developed this recipe working as a baker in Santa Fe, NM.]
 
These are the best scones ever.
 
· 18 oz. Pastry Flour (4 1/2 cups)
· 1 Tbl + 1/2 tsp Baking Powder
· 1/2 pound butter, diced small and even
· 4 Tbl sugar
· Pinch of salt
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· 2 eggs
· 1 cup milk
· 3/4 cup currants (or whatever)
 
1. Blend all dry ingredients until butter is raisin sized. 
2. Add currents.
3. In another bowl, mix wet ingredients. 
4. Blend wet into dry. Don't overmix!! 
5. Turn dough out onto a floured board and cut into two balls. Knead each ball 6 times and flatten into a circle. Cut into wedges. 
6. Place onto a wax-papered pan and baste with egg yolk. 
7. Sprinkle with sugar.
8. Bake at 400 degrees and then turn down to 350 degrees until done. (about 12 minutes)