Traditional English Scones

Traditional English Scones No. 71 Yields 10 Scones

2 1/2 cups flour, all purpose 1 cup whole milk
1/2 cup bread flour 2 large eggs
6 tbls sugar 1 large egg yolk
1 1/2 tbls baking powder 1 cup raisins (optional)
3/4 tsp salt 1 egg yolk beaten with
4 1/2 tbls butter, chilled, un- 2 tbls water, (glaze)
salted, cut in pieces Strawberry preserves

Preheat the oven to 375 degrees.
Butter and flour a large, heavy cookie sheet.
Mix the first 5 ingredients in large bowl.
Cut in the butter until the mixture resembles fine meal.
Stir in the milk, eggs and yolk.
Add the raisins.
Mix until thoroughly incorporated.
Turn dough out onto lightly floured surface.
Roll the dough into a 1" thick round.
Cut out rounds using floured 3" round cookie cutter.
Gather scraps and re-form into a 1" thick round.
Cut out more rounds.
Transfer the rounds to the prepared cookie sheet, spacing evenly.
Brush with glaze.
Refrigerate 15 minutes.
Bake until golden brown, about 25 minutes.
Serve scones warm with berry preserves.