Traditional English Scones

Recipe By : St. Francis Hotel, San Francisco
Serving Size : 9
Category: Scones
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2 cups All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Granulated sugar
1/2 cup Butter -- cut in pieces
2 Egg yolks
2 Eggs
4 tablespoons Milk
1 cup Heavy cream
1 tablespoon Powdered sugar
1/2 teaspoon Vanilla extract
All-fruit Apricot spread

Sift together flour, baking powder, salt and granulated sugar in large bowl. Add butter
and mix with electric mixer on low speed (or by hand, with pastry blender) until mixture
resembles coarse cornmeal. Stir in currents. In small bowl, beat egg yolks, 1 egg and
milk until blended; pour over flour mixture. Mix lightly until mixture holds together; form
into ball. Preheat oven to 375 degrees. Roll out dough until 3/4 -inch thick. Use
2-1/2-inch round metal cutter to make at least 9 scones (reroll scraps until all dough is
used). Place scones on greased baking sheet. Beat remaining egg; brush over
scones. Bake until golden brown, 14 to 18 minutes. Cool on rack for at least 15
minutes before serving. Whip cream with powdered sugar and vanilla extract. Serve
scones with whipped cream and all-fruit apricot spread.