1 tsp butter, softened, plus 12 ¼ c sugar
T butter, chilled and cut 2 T double-acting baking powder
into ¼-inch bits ½ tsp salt
2 eggs 1 c milk
4 c flour 1/3 c dark brown sugar
------------------------
Preheat the oven to 450°. With a pastry brush, spread the teaspoon of
softened butter evenly over a large baking sheet. In a bowl beat the eggs
with a wire whisk or fork. When they are well beaten, measure 2 tablespoons
of the eggs and set them aside in a saucer.Combine 3½ cups of the flour, the sugar, baking powder and salt and sift them into a deep bowl. Add the 12 tablespoons of butter bits and, with your fingertips, rub the mixture together until it resembles flakes of coarse meal. Make a well in the center and into it pour the beaten eggs and the milk. With a spoon, gradually incorporate the dry ingredients into the liquid ones, then beat vigorously until the dough is smooth and can be gathered into a soft ball.
Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. As you knead, incorporate up to ½ cup more flour, sprinkling it in by the tablespoonful and using only enough to make a firm, non-sticky dough.
Roll the dough into a rectangle about 8 inches long, 6 inches wide and ¾-inch thick. Brush the top with the reserved 2 tablespoons of egg and sprinkle it with brown sugar. With a pastry wheel or a knife dipped in flour, cut the dough into 2-inch squares. Then, lifting them with a metal spatula, arrange the squares 1 inch apart on the buttered baking sheet.
Bake in the middle of the oven for about 15 minutes until the scones are puffed, brown and firm to the touch. Serve at once, accompanied if you like by sweet butter and jam. Makes 12 two-inch square scones.
