 | | Directions |
- Preheat the oven to 400ºF. Grease a large baking sheet.
- In a large bowl, combine the dry ingredients; then cut in the butter with a pastry blender until the mixture resembles coarse meal.
- Blend the egg yolks with the buttermilk; then add this to the dry ingredients. Stir in the raisins, currants, and nuts.
- Knead the dough lightly on a floured board until it is smooth. Divide the dough in half and make two 6" circles. Cut each circle into 6 wedges; then place the wedges onto the greased baking sheet.
- In a small bowl, add the egg white and water and whisk until frothy. Brush each wedge with the egg white mixture.
- Bake 15 to 17 minutes or until the scones are light golden brown.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large baking sheet
Servings: 12
Serving Size: 1 piece
|  | | Ingredients | | - | | 2 cups all purpose flour |
| - | | 1/4 cup sugar |
| - | | 4 teaspoons baking powder |
| - | | 1/4 teaspoon salt |
| - | | 6 tablespoons chilled butter, unsalted, cut into small pieces |
| - | | 2 large egg yolks |
| - | | 1/2 cup buttermilk |
| - | | 1/4 cup raisins |
| - | | 1/4 cup currants |
| - | | 1/3 cup almonds, sliced and toasted (walnuts may also be used) |
| - | | 1 egg white, lightly beaten |
| - | | 1 teaspoon water (for the egg wash) |
| - | | 1/2 cup chopped nuts (optional) |
| - | | Note: If you want a thinner egg wash, double the amount of water. |
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