Scones - Attempt #2: Eggy scones

After my first successful scone attempt, it was time to return to the kitchen in search of the best scone recipe. This time I was interested in the scone recipe from the Golden Book of Patisserie. It looked significantly more unhealthy compared to my last attempt, with plenty of eggs and sguar. Interestingly, this recipe is listed in the savoury section even though it is meant to be served with jam & cream.

Ready to go into the oven with a egg and sugar glaze

I was a little bit unsure about these scones at first because I cut the first few scones with a cutter than was too large and was reluctant to reroll the dough so half of them were too big and I left them in the oven a tad long so they were very golden brown on the outside. The result was a very biscuity like scone, not too different to the wonderful buttery scones at the QVB tea room.
Scones
(from The Golden Book of Patisserie)

For the dough:
1 1/2 cups (225g) plain flour
1 tbsp caster sugar
1 tsp baking powder
1/4 teaspoon salt
1/4 cup (50g) unsalted butter, cubed
1/3 cup (90ml) cold milk
1 large egg

For the glaze:
1 egg yolk
1 tbsp milk
1 tsp caster sugar, to sprinkle

Line a baking try with parchment paper. Preheat the oven to 180 degrees C. Combine the flour, sugar, baking powder and salt in a medium bowl. Rub the butter into the flour with your fingertips until it resembles bread crumbs. Lightly beat the egg in a small bowl with a fork and add half the milk. Keep the remaining milk to hand.

Pour the egg-milk mixture into the flour and mix it in quickly and lightly with a round-bladed knife. Add the remaining milk gradually-you might not need all of it-until the dough comes together, but don't mix it for too long. The dough should be soft, but not too sticky to pick up.

Lightly dust a work surface and pat the dough out to about 2.5cm thick. Flour 6cm pastry cutter and cut out 8 rounds. Place 2 inches (5cm apart) on the prepared sheet.

Glaze: Beat the egg yolk with the milk in a small bowl. Brush over the tops of the scones. Sprinkle with a little sugar. Bake for 15-20 minutes, until risen and golden. Cool on a rack, halve and serve with raspberry or strawberry preserves and cream.

I was pleasantly surprised at how tasty these scones were, even though I may have overcooked them and made them too large. They also stayed crunchy and moist the day after when I toasted them and had them with jam or marmalade. The only downside is they are a bit naughtier than the other recipe, so it wouldn't be something I would make too often.