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Tea Scones

(makes 5 dozen)
3 lbs pastry flour (or all-purpose)
1 pt milk or buttermilk
10 oz butter
4 eggs
10 oz sugar
1/4 oz salt
3 oz baking powder
raisins (optional)
Sift salt, baking powder, & flour. Rub in butter. Add raisins. Dissolve sugar in the milk.
Make a well in the center of dry mixture.
Add milk and eggs into well. Bring dry up through wet ingredients.
Dust surface with flour. Place dough on surface & knead together.
Roll out approximately 1/2-in thick.
Cut out with a 2.5-in cutter. Egg wash
Bake at 420 degrees for 20 minutes.
note : Use 1 egg for 1/3 of a recipe.

Cheese Scones

(makes 1 dozen large scones)
2 cups flour
1 tsp salt
6 oz cheddar, grated
1 egg, slightly beaten
2 Tbsp sugar
1/2 cup sour cream
3 tsp baking powder
1/4 cup vegetable oil
1/4 tsp baking soda
3 Tbsp milk
Preheat oven to 425 degrees.
In a medium bowl, combine flour, cheese, sugar, baking powder, baking soda and salt.
In separate bowl, mix remaining ingredients.
Make a well in flour mixture, add egg mixture and stir until dough clings together.
Turn out onto floured surface, knead 10-12 times until smooth.
Roll out 1/3-inch thick, cut with cutters.
Place on ungreased cookie sheet. Bake 15-20 minutes or until brown.
Re-roll remaining dough and cut additional scones.

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