Scones yang rapuh

 wah!!! nama crumbliest scone, tapi kak rose punya macam tak menjadi jer!!!! tak pecah scratch kat atas scone tu... may be sebab kak rose memandai kurangkan baking powder ke, so dia tak kembang sangat.... dah guna self raising flour pas tu tambah pulak 2 tsp baking powder for 1lb tepung, so memandai jer nak derhakakannya. cutter yang kak rose guna pun tak sampai 1 inci ketinggiannya.... so the end result, sendiri kena terima la kan.  tapi rasa sangat yummy dan masih rapuh n crumbly gitu! kalau nak tengok kejadian crumbliest scone yang sangat cantik tu kena intai kat tuan punya resepi ni ya kat sini. apa pun kak rose amik resepinya ya...

Bahan2

6 oz cold butter
1 lb tepung naik sendiri dan sedikit extra for dusting
2 tsp baking powder
2 tsp gula
Psecubit garam
2 biji telor - siaze A
4 sudu makan susu
6 oz kismis

Untuk sapuan

2 biji kuning telor
1/4 tsp susu pekat manis
1/4 minyak

Method:

Preheat the oven to 400°F. Mix the Egg Wash ingredients together, set aside.

Put your butter, flour, baking powder, sugar and a pinch of salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake–sized pieces.
Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
Add the kismis to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl and pop it into the fridge for 15 minutes.
Roll the dough out on a lightly floured surface until it’s about 1-inch thick.
With a 2 1/2-inch round cutter, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way. Re-roll any off cuts to use up the dough.
Brush the top of each scone with the the Egg Wash twice and bake in the oven for 15-18 minutes, or until risen and golden.
At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream (preferred), fruit jam, lemon curd, or butter.