Adapted from a Ina Gardner recipe
4 cups all-purpose flour
1 cup sugar plus extra to sprinkle
2 tablespoon baking powder
1 teaspoon kosher salt
2 sticks cold salted butter, cut in cubes
2 large egg, lightly beaten
1 cup cold half & half cream plus extra to brush on scones prior to baking.
Makes 16 scones ** you can cut recipe in half to make 8 scones
Per-heat oven 400 degrees
Throw all your ingredients in a mixer. Mix till just blended it will look like cookie dough. It’s ok if there is still small chunks of butter.
Dump the dough onto a well-floured surface and lightly knead it into a ball. Divide it in two. Flour your hands and shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles.
Brush the tops of the scones with half &half creme, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to touch.
Ready for my day with my coffee, and raisin scone!