Rich Tea Scones
Sift together dry ingredients. Using a pastry blender, cut in butter until mixture looks like coarse meal. Stir in half and half that has been beaten together with the whole egg and extra yolk. Turn out onto clean countertop and knead lightly, forming a smooth ball. Dust with flour as needed to prevent sticking. Roll out to 1/2 inch thick circle. Cut into 12 wedges. Place on parchment-lined cookie sheet. Brush tops with egg wash. Sprinkle with raw sugar. Bake at 400 degrees about 15-20 minutes until lightly browned. Serve with clotted cream* and jam.
Options: Before adding wet ingredients stir in either of the following:
1/2 cup semi-sweet mini-morsels OR
1 Tbsp. grated lemon rind
*May substitute whipped heavy cream that has been slightly sweetened and mixed with 1 Tbsp. sour cream per cup of cream.