Scone

Scone
(courtesy of Chadawan - Le Gordon Bleu Dusit Thani College)

500g Bread Flour (preferred) / All Purpose Flour
75g Sugar
25g Baking Powder (5tsp)

125g Butter (Cold/Diced)
2 Eggs
125g Milk
Egg wash (beaten egg/eggwhite)

Variation:  Raisin + parmesan cheese. 
                  Ham  (panfried, diced) + parmesan cheese.  
                  Spinach (boil, squeeze out water, dry, cut)

Method:
1. Sieve Bread Flour, Sugar and Baking Powder together
2. Add cold/diced Butter and Rub in with fingertips until the mixture become coarse breadcrumbs
3. Add variation
4. Make a well in the middle, add beaten eggs and milk. Gradually stir in the liquid to form a soft dough
5. Cover in wrap and refrigerate for 30 minutes
6. Roll out the dough about 0.5inch thick
7. Stamp out with a dusted pastry cutter. Place them on a buttered/greased tray
8. Egg wash on top only. 
9. Bake at 180c for 10-15min or until golden brown.